Searching for the best lime pie bars recipe? These Zesty Lime Pie Bars are your ticket to a bright, tangy dessert that’s as easy to make as it is delicious.

Born in the Florida Keys, where resourceful fishermen first blended sweetened condensed milk with tart key limes in a stroke of pre-refrigeration genius, this classic lime pie bars recipe gets a modern twist in dessert bars.

With a buttery graham cracker crust and a silky, creamy filling bursting with fresh lime juice, these lime squares capture the spirit of Key West in every bite.

These sweet treats make perfect Summer Desserts for spring or summer picnics, church potlucks, festive St. Patrick’s Day treats, or a cozy night in, they’re topped with a dollop of homemade whipped cream and fresh lime zest for a stunning finish.

Ready to make these delicious lime pie bars? Let’s get started with this recipe!

Why You Should Make This Lime Pie Bars Recipe

Bright Flavor: Fresh lime juice and zest deliver a tart, refreshing kick that’s pure sunshine.
Creamy Texture: Sweetened condensed milk and cream cheese create a silky lime filling that melts in your mouth. If you loved my Sour Cream Lemon Pie or Lime Charlotte Icebox Cake, you’ll love these lime bars!
Buttery Graham Cracker Crust: A crisp, golden base perfectly balances the creamy topping.
Easy to Make: Simple ingredients and a quick 40-minute prep (plus chilling) make these lime bars a breeze.
Crowd-Pleasing: Their portable square baking pan design is ideal for parties, potlucks, or sharing with friends.
Versatile: Customize with gluten-free, vegan, or creative crust options to suit any taste.

Key Ingredients and Substitutions

For the Graham Cracker Crust:

12 sheets graham crackers: Pulse into fine crumbs in a food processor or crush with a rolling pin. Swap in gluten-free graham crackers, Biscoff cookies, or vanilla wafers for a twist.
6 tablespoons unsalted butter, melted: This adds richness to the graham crust. Use coconut oil for dairy-free bars.
4 tablespoons light brown sugar: Boosts sweetness and texture. Granulated sugar works, too.

For the Creamy Lime Filling:

1 (14 oz) can sweetened condensed milk: The creamy foundation. Substitute coconut condensed milk for vegan lime bars.
6 ounces cream cheese: This ensures a smooth, rich filling. Opt for vegan cream cheese if you are plant-based.
6 large egg yolks: These thicken the lime filling. For vegan, use 3 tablespoons of cornstarch mixed with 3 tablespoons of water.
1/2 cup fresh lime juice: Fresh key limes are ideal, but Persian limes (regular limes) from grocery stores work. Skip bottled key lime juice for the best results.
3 tablespoons lime zest: Fresh key lime zest adds zing. Regular lime zest is a fine stand-in.
1/4 teaspoon salt: Balances the sweetness.

For Garnish:

Whipped cream: Heavy cream whipped to stiff peaks or store-bought for ease.
Lime slices or zest: Fresh key lime zest or thin slices for a bright, elegant touch.

How To Make Lime Pie Bars

How To Make The Graham Cracker Crust

Preheat and Prep: Heat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving overhangs for easy lifting.

Crush the Crackers: Pulse 12 full sheets of graham crackers in a food processor into fine crumbs—or seal them in a plastic bag and crush with a rolling pin.

Mix the Crust: In a medium bowl, stir graham cracker crumbs, melted butter, and brown sugar until it resembles wet sand.

Press and Bake: Press the mixture into an even layer in the pan using a measuring cup bottom. Bake for 16-18 minutes until lightly golden. Cool the baked crust slightly on a wire rack.

How To Make Lime Filling

Adjust Oven: Drop the temperature to 325°F (163°C).

Beat the Base: In a large mixing bowl, use a hand mixer on medium speed to beat the room-temperature cream cheese until smooth.

Blend It Up: Add sweetened condensed milk, egg yolks, fresh lime juice, lime zest, and salt. Whisk or beat until creamy—about 1-2 minutes.

Assemble: Pour the lime filling over the graham crust, spreading it evenly with a spatula.

Bake: Bake for 15-18 minutes until the edges are set and the center jiggles slightly. Cool at room temperature for 1 hour, then chill in the fridge for 2 hours (or overnight).

How To Garnish The Key Lime Bars

Lift and Slice: Lift the chilled bars from the square pan using the parchment overhang. Slice into 16 squares with a sharp knife, wiping it clean between cuts.
Whip It Up: Beat heavy cream with a whisk attachment on high speed until stiff peaks form—add a tablespoon of powdered sugar for sweetness if desired.
Finish with Flair: Top each bar with a dollop of homemade whipped cream and a sprinkle of fresh lime zest or a thin lime slice.

See the printable recipe card at the bottom of this blog post (just above the comments) for the complete recipe with ingredients and quantities.

Tips For Success

Fresh is Best: Use fresh key lime juice or regular lime juice over bottled for that authentic tart flavor—zest limes with a microplane before juicing.
Room Temperature: Let cream cheese and egg yolks warm up to avoid lumps in the creamy filling.
Crisp Crust: Pack the graham cracker crumbs firmly but not too hard—pre-baking prevents sogginess.
Don’t Overbake: Pull the bars when the center is slightly jiggly—they’ll firm up as they cool, avoiding cracks.
Chill Thoroughly: Refrigerate for at least 2 hours (overnight is better) for clean cuts and enhanced flavor.
Clean Slices: Warm a sharp knife under hot water, dry it, and wipe between cuts for perfect lime squares.

Variations

Gluten-Free: Use gluten-free graham crackers or crushed gluten-free vanilla wafers.
Vegan: Swap sweetened condensed milk for coconut condensed milk, cream cheese for vegan cream cheese, egg yolks for a cornstarch slurry (3 tbsp cornstarch + 3 tbsp water), and butter for coconut oil.
Crust Twists: Try a shortbread crust, Biscoff cookies, or vanilla wafers instead of graham crackers.
Topping Ideas: Dust with powdered sugar, sprinkle with toasted coconut, or add a pinch of sea salt to the graham crust before baking for a salty-sweet vibe.
Citrus Mix: Blend in a splash of lemon juice for a tart twist inspired by lemon desserts.

How To Serve Lime Pie Bars

Serve these delicious lime pie bars chilled for a refreshing treat. They shine at summer picnics, St. Patrick’s Day parties (that green hue!), or holiday dessert tables. Pair them with a mojito for a tropical vibe or a scoop of vanilla ice cream for a creamy contrast. For a stunning platter, arrange with fresh berries or lime slices. Their bar form makes them a grab-and-go hit—no forks needed!

More Recipes You’ll Love

Strawberry Cream Cheese Pie: A fruity, creamy delight with a graham crust.
Key Lime Cake: Tart key lime flavor in cake form.
Lemon Bars: Zesty lemon desserts with a shortbread crust.

Go ahead and give this recipe a try, and leave a comment and rating to give us your feedback. Happy Baking!

Recipe

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Lime Pie Bars Recipe

Lime bars are a bright and tangy dessert that perfectly balances creamy sweetness with a refreshing citrus kick. With a buttery graham cracker crust and a silky smooth lime-infused filling, these bars are a delicious twist on classic lemon bars.

Course Dessert

Cuisine American, Southern, Tropical

Keyword key lime bars, key lime pie bars

Prep Time 10

Cook Time 30

Cool 1

Total Time 1 40

Servings

Calories 154kcal

Author Michele @ Flavor Mosaic

Ingredients

Graham Cracker Crust:

12 sheets graham crackers about 1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter melted
4 tablespoons light brown sugar

Key Lime Pie Filling:

1 (14-ounce can) sweetened condensed milk
6 ounces cream cheese room temperature
6 large egg yolks
½ cup fresh lime juice key limes or regular limes
3 tablespoons lime zest
¼ teaspoon salt

Garnish (Optional):

Whipped cream
Lime slices or fresh lime zest

Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper. Pulse graham crackers into fine crumbs in a food processor. Mix with melted butter and brown sugar in a medium bowl. Press into an even layer. Bake 16-18 minutes until golden. Cool slightly.
Make the Filling: Reduce oven to 325°F (163°C). Beat cream cheese in a large bowl until smooth. Add sweetened condensed milk, egg yolks, lime juice, lime zest, and salt; mix until creamy. Pour over the baked crust.
Bake & Chill: Bake 15-18 minutes until edges are set and center jiggles slightly. Cool 1 hour, then chill 2 hours or overnight.
Garnish & Serve: Lift bars out, slice into squares, and top with whipped cream and lime zest or slices.

Video

Notes

Storage: Keep in an airtight container in the fridge for up to 5 days or freeze (wrapped in plastic wrap and aluminum foil) for 2 months.

Variation: For thinner bars, use a 9-inch pan—reduce baking time by 2-3 minutes.

Nutrition

Frequently Asked Questions

Can I use bottled key lime juice instead of fresh?
Fresh key lime juice or regular lime juice gives the brightest flavor, but Nellie & Joe’s bottled key lime juice works in a pinch—just avoid generic bottled juice.
How do I make these key lime bars gluten-free?
Swap graham crackers for gluten-free versions or crushed gluten-free cookies.
What’s the difference between key limes and regular limes?
Key limes are smaller, more tart, and more aromatic than Persian limes, but both deliver that signature tart flavor.