These key lime bars are baked on top of a buttery crust and taste similar to everyones favorite lemon bars. Make a bunch of these for summer parties and potlucks!
It wasn't until I recently hd a slice of key lime pie, that I remembered how much I missed it. That creamy and tart combination makes any key lime dessert always so good.
My key lime bars follow the same steps as lemon bars but I can definitely taste the difference, I think limes are much more tart or maybe it's just the amount of lime zest I added to this recipe. I'm all about the extreme tart taste.
Tips for making these easy key lime bars
- When you press the pastry into the base of the 9 x 13 inch, make sure to craft a small lip along the sides. This will prevent the filling leaking over the sides and sticking to the pan as it bakes.
- Use an electric whisk or stand mixer to beat the sugar and eggs together to create as much volume as you can.
- You'll know the key lime bars are ready if you shake the pan gently and the center no longer jiggles.
- The bars will firm up as they cool, so let them rest for an hour before slicing them into squares.
- Line your pan with parchment paper and leave an overhang all around the pan, this will make lifting the slab out of the pan much easier.
- Use a sharp knife to slice them making sure to clean it after every couple of cuts, otherwise the filling will stick to the knife and become messy.
- Make sure to zest your limes before juicing them!
FAQ's about making key lime bars
Can I freeze my bars? Yes you can, defrost at room temperature for about a 30 minutes.
I can't find key limes, do I have to use them? Actually no. some might say yes but regular limes will work just as easily. If you see key limes, grab them but if not don't worry about it.
The main difference being key limes are much smaller and have thinner skin.
Why are my bars not green? Lime juice does not color anything green like some people think. And with four large eggs in the recipe, the color remains more of a yellow.
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