Lime Bars Graham Crust

The summer after college, my roommate brought home a bag of limes from her parents tree in Florida. We spent a whole afternoon squeezing and zesting, trying to figure out what to do with all that citrus. These lime bars were born out of that abundance, and they have been my go to refreshment ever since.

I brought these to a Fourth of July party once, and within minutes they had vanished. My friend Sarah actually followed me around asking when I would make them again. Now they are the most requested treat at every summer gathering.

Ingredients

• Graham cracker crumbs: Fresh crumbs from whole crackers give the best texture and butter absorption
• Sweetened condensed milk: This creates the silky smooth filling that sets beautifully
• Fresh lime juice: Bottled juice cannot compare to the bright punch of fresh squeezed limes
• Egg yolks: Room temperature yolks blend more smoothly into the filling
• Unsalted butter: Melting it first makes pressing the crust into the pan effortless

Instructions

Preheat your oven:

Set it to 350 degrees Fahrenheit and line your square baking pan with parchment paper

Press the crust:

Mix melted butter into the crumbs and sugar until it feels like damp sand, then press firmly into your pan

Bake until golden:

Let the crust bake for about ten minutes until you smell the buttery toasting aroma

Whisk the filling:

Beat yolks into condensed milk before adding lime juice to prevent any curdling

Add the zest:

Fold in fresh lime zest for little bursts of citrus oil throughout every bite

Pour and bake:

Spread filling over the warm crust and bake until just set with a slight jiggle in the center

Chill completely:

Let cool at room temperature then refrigerate for at least an hour until fully set

Add the topping:

Whip cream with sugar until soft peaks form and spread over the chilled bars

Slice and serve:

Lift the bars out using the parchment and cut into squares while they are still cold

Save

My grandmother tried these once and declared them better than her famous lemon bars. That was the moment I knew this recipe was something special. Now whenever I smell fresh lime, I think of her standing in my kitchen with flour on her apron.

Making The Crust Even Better

Pressing the crust into the pan with the back of a measuring cup creates an even layer that bakes uniformly. I also like to toast the crumbs slightly in the oven before adding butter to deepen their flavor.

Getting The Perfect Filling Consistency

Room temperature ingredients blend together seamlessly without any lumps. Whisking the yolks into the condensed milk first creates an emulsion that prevents the lime juice from curdling the mixture.

Storage And Serving Tips

These bars keep beautifully in the refrigerator for up to four days. Serve them cold for the best texture and flavor.

• Let them sit at room temperature for ten minutes before serving if you prefer a softer texture
• Use a hot knife wiped clean between cuts for the most professional looking squares
• Extra lime zest on top adds a pop of color and intensifies the citrus aroma

Save

These lime bars are the perfect ending to any summer meal. They taste like sunshine on a plate.

Recipe FAQs

→ What kind of crust is used for the lime bars?

A buttery graham cracker crust provides a crunchy and slightly sweet base that complements the tangy lime filling.

→ How can I intensify the lime flavor?

Using key limes instead of regular limes enhances the tartness and aroma of the bars.

→ Can I prepare these bars ahead of time?

Yes, chilling the bars for at least one hour helps them set properly and improves their texture and flavor.

→ Is the whipped cream topping necessary?

The whipped cream topping is optional but adds a light, creamy finish and pairs well with the citrus notes.

→ How should the bars be stored after preparation?

Store the bars in an airtight container in the refrigerator for up to four days to maintain freshness.