These Key Lime Bars are sweet, tangy and absolutely delicious. Topped with fresh whipped cream and toasted coconut, they’re super refreshing on a hot summer day.
You guys. These bars!! I am completely in love.
Velvety, smooth, silky, sweet, slightly tangy. They are ridonculously good!
When I saw that these bars have TWO cans of sweetened condensed milk in them, I was completely sold and had zero doubts about how good they would be. You should all know by now how I feel about that stuff. It’s the nectar of the gods!
A buttery graham cracker crust topped with the most decadent and luscious lime filling and then finished off with fresh whipped cream. They are phenomenal and my boys would agree with me 110%!
The texture of these bars is so silky smooth. They kind of just melt in your mouth. I highly recommend the toasted coconut on top.
Light and refreshing, they are absolutely the perfect dessert for summer. These bars are so simple to make. Just make sure you plan ahead because they do need to chill several hours or overnight is even better.
Even though these are called Key Lime Bars, you can certainly use regular limes if you don’t feel like juicing 87 of those little key limes. I’m pretty sure and no one will ever know.
- 1 1/4 cup graham crackers crumbs
- 2 tablespoons brown sugar
- 5 tablespoons butter, melted
- 2 cans (14 oz each) sweetened condensed milk
- 1/2 cup lime juice
- 1/2 cup sour cream (or Greek yogurt)
- 1 large egg yolk
- 2 tablespoons lime zest
- 2/3 cup heavy cream
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 1/4 cup toasted shredded coconut (optional)
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Line an 8x8 baking dish with aluminum foil. Spray lightly with cooking spray.
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Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix well. Press graham cracker mixture evenly into the bottom of the prepared pan. Bake crust at 325°F for 15 minutes. Let cool.
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In a medium bowl, mix sweetened condensed milk, key lime juice, sour cream and egg yolk. Mix until well combined. Pour filling into pan with cooled crust.
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Bake in a shallow water bath at 325°F for 40 minutes.
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Remove from water bath and let cool for about an hour then cover and chill in the refrigerator for at least an 2 -3 hours, but preferably overnight.
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When ready to serve, pull foil out of dish and carefully fold it down, releasing the bars.
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In a small bowl, whip the cream, sugar and vanilla until it forms stiff peaks.
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Top bars with whipped cream and sprinkle with shredded coconut (if desired).
Key limes are not always easy to find, they're small and are kind of a pain to juice, so I just use regular limes in thees bars.
Recipe Source: Adapted slightly from Tablespoon.com
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