Lime Bars Graham Cracker (Printable)

Tangy lime filling atop a buttery graham crust makes a refreshing and easy dessert.

# What You Need:

→ Crust

01 - 1½ cups graham cracker crumbs
02 - ⅓ cup granulated sugar
03 - ½ cup unsalted butter, melted
04 - Pinch of salt

→ Lime Filling

05 - 4 large eggs
06 - 1½ cups granulated sugar
07 - 2 tbsp all-purpose flour
08 - ½ cup freshly squeezed lime juice (about 4 limes)
09 - 2 tsp finely grated lime zest
10 - ¼ cup whole milk
11 - Pinch of salt

→ Topping (Optional)

12 - Powdered sugar, for dusting
13 - Extra lime zest, for garnish

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until the texture resembles wet sand.
03 - Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and set aside.
04 - Whisk eggs and sugar together in a large bowl until smooth. Add flour, lime juice, lime zest, milk, and salt. Whisk until well combined.
05 - Pour the filling over the pre-baked crust. Bake for 18–20 minutes, or until the center is just set and no longer jiggles.
06 - Allow to cool completely in the pan on a wire rack, then refrigerate for at least 1 hour before slicing.
07 - Dust with powdered sugar and extra lime zest before serving, if desired.

# Expert Suggestions:

01 -
  • The graham cracker crust stays perfectly crisp, never soggy, thanks to a quick pre-bake that I learned after too many sad bottom layers
  • Fresh lime juice makes all the difference here, and after testing both bottled and fresh, the brightness simply cannot be replicated
02 -
  • Overbaking the filling creates a rubbery texture, so I start checking at 18 minutes and pull them when just barely set in the center
  • Room temperature eggs prevent the melted butter in the crust from seizing when you pour the filling over it
03 -
  • If you only have salted butter, reduce the added salt in the crust to just a tiny pinch to avoid over-salting
  • A glass baking dish lets you see if the bottom crust is browning evenly, which I prefer over metal pans for this recipe

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