These bright, juicy lime bars are inspired by the classic key lime pie: a crisp shortbread crust, a satin-smooth sweet-tart filling scented with fresh lime juice, and a cloud of whipped cream on top. Every bite balances creamy richness with clean citrus lift.
Ingredients
For the shortbread crust
- Shortbread cookies — 200g (7 oz)
- Unsalted butter, melted — 90g (6 tbsp)
- Sugar — 2 tbsp
- Salt — 1 pinch
For the lime filling
- Sweetened condensed milk — 400g (14 oz)
- Egg yolks — 4
- Lime juice, preferably key lime — 120ml (1/2 cup)
- Lime zest — 2 tsp
- Salt — 1 pinch
For garnish, optional
- Heavy cream, 33% — 250ml (1 cup)
- Powdered sugar — 2 tbsp
- Vanilla extract — 1/2 tsp
Step-by-step method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving overhang on two sides so the bars lift out easily.
- Crush the cookies into fine crumbs. Mix with the sugar, a pinch of salt, and the melted butter until evenly moistened.
- Transfer the crumbs to the pan and press firmly into an even layer across the base and corners. Bake for 10 minutes, just until lightly golden. Let cool for 5 minutes.
- For the filling, whisk the yolks for 1-2 minutes until paler in color. Add the condensed milk, lime juice, lime zest, and a pinch of salt. Stir until smooth; the mixture will thicken slightly.
- Pour the filling over the warm crust and smooth the surface. Bake for 12-15 minutes: the edges should be set, while the center still has a slight wobble.
- Cool in the pan to room temperature, then chill in the refrigerator for at least 2 hours, preferably overnight, so the bars set cleanly.
- For the garnish, whip the well-chilled cream with the powdered sugar and vanilla to soft peaks. Spoon over the cooled filling or pipe decorative swirls.
- Lift the dessert out using the parchment overhang and cut into 12 squares. Warm the knife in hot water and wipe it dry before each cut for neat, sharp edges.
Serving and storage
Serve the bars thoroughly chilled, finished with a little extra lime zest for a vivid citrus aroma. Store in an airtight container in the refrigerator for up to 4 days. Without the whipped cream topping, the bars can be frozen for up to 1 month; thaw in the refrigerator.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- No key limes? Use a mix of regular lime and lemon juice in a 2:1 ratio for a flavor closer to the original.
- For a sharper tang, increase the juice to 140ml (about 1/2 cup plus 1 tbsp) and add 1 more tsp of zest.
- For an extra crisp crust, chill the pressed crust for 10 minutes before baking.
- Gluten-free: swap in gluten-free shortbread cookies.
- Without cream: finish with a fine shower of lime zest and a little coconut, for a lighter, fresher look.
Nutritional value
| Serving | 1 bar (of 12) |
|---|---|
| Calories | 350 kcal |
| Protein | 5 g |
| Fat | 18 g |
| Carbohydrates | 36 g |
| Sugars | 28 g |
| Fiber | 1 g |
| Sodium | 160 mg |
FAQ
What can I use instead of key limes if I can’t find them?
Mix regular lime juice and lemon juice in a 2:1 ratio, then add a little extra lime zest. The flavor will be bright and very close to the classic version.
Can I make these without eggs?
Yes. Replace the yolks with 120g (1/2 cup) sour cream or heavy cream and add 1 tbsp cornstarch. Bake until the center is just barely set.
How do I cut the bars into clean squares?
Chill the dessert completely, use a long sharp knife, and warm it in hot water before each cut, wiping it dry every time. Slice in one confident motion rather than sawing.