Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Key Lime Bars 4.0 (344) 14 Reviews Inspired by the classic pie, this recipe for key limes bars is deliciously quick and easy. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2024 Rate PRINT Share Prep Time: 35 mins Cook Time: 20 mins Total Time: 4 hrs 55 mins Servings: 16 Yield: 16 squares Jump to recipe Perfectly tart and sweet, this recipe for Key lime bars is based on the famous Key lime pie from Joe’s Stone Crab restaurant in Miami Beach. It’s one of our most popular recipes and works well for summer potlucks.Making the dessert is easy and straightforward: Bake a graham crust to golden and crispy perfection, then fill it with a creamy mixture of egg yolks, condensed milk, and of course, the juice of Key limes. If you can’t find Key limes, use regular fresh lime juice, lemon juice, or a mix. Once baked and refrigerated, this concoction will transform into a delightfully satisfying summer treat. Martha Stewart Should You Refrigerate Oranges, Lemons, Limes, Grapefruit, and Other Citrus? What Are Key Limes? Key limes—also known as Mexican or West Indian limes—are smaller and slightly less tart than standard Persian limes. Key limes are aromatic, juicy, acidic, and have a potent, almost floral flavor and fragrance that is prized by bartenders and bakers. Choosing Key Limes Choose fruit that is heavy for its size, firm, and shiny, and avoid any that have bruises or blemishes. Storing Key Limes Key limes can be stored on the counter at room temperature for up to one week, or in the refrigerator's crisper drawer for up to two weeks. The Difference Between Sweetened Condensed Milk and Evaporated Milk While both sweetened condensed milk and evaporated milk are concentrated, shelf-stable dairy products, they differ significantly in terms of sweetness: Sweetened condensed milk contains added sugar and is used primarily in dessert recipes, while evaporated milk does not contain any added sugar and can therefore be used in both sweet and savory recipes. We do not recommend using one in place of the other in recipes. To separate egg yolks for this recipe, pass an egg between your fingers or two halves of the eggshell. Other options include using an egg separating tool or clean water bottle. Cook Mode (Keep screen awake) Ingredients 1 cup plus 2 ½ tablespoons finely ground graham cracker crumbs ⅓ cup sugar 5 tablespoons unsalted butter, melted 3 large egg yolks 1 ½ teaspoons finely grated lime zest ⅔ cup fresh Key lime juice (about 23 Key limes total) 1 can sweetened condensed milk (14 ounces) ¼ cup heavy cream 2 Key limes, thinly sliced into half-moons Directions Preheat oven and make crust: Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.) Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined. Spread filling on crust: Spread filling evenly over crust using a spatula. Bake filling: Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate and cut: Refrigerate at least 4 hours (or overnight). Cut into 2-by-2-inch bars. For the cleanest slices, carefully wipe down your knife before cutting each piece. Serve with fresh whipped cream: Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime. Storage The bars will keep, wrapped in plastic, in the refrigerator for up to 3 days. Try These Other Key Lime Recipes: Key Lime Pie Key Lime Bundt Cake Coconut-Key Lime Squares Key-Lime Mousse Pie No-Bake Key Lime Cheesecake Coconut-Key Lime Pie Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores. and Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.