Lime Bars

Lime Bars  

My husband loves key lime pie, but the filling is rich with all those egg yolks and sweetened condensed milk and he is not really into rich foods.  One Saturday I was watching an episode of Everyday Baking on PBS which featured a recipe for Lime Squares with Pistachio-Graham Crust.  They looked good, and with less of the lime filling I thought they would be perfect for my husband.   First, the nuts had to go.  Next, I added some additional graham cracker crumbs and butter to the crust.  With the sugar and lime zest it was perfect.

Lime Bar Fixins 

The filling was fine as is, but I do make it with fat free condensed milk which makes the bars a little less rich, which my husband prefers.  I have tried them with regular condensed milk and they are much richer that way, and you may prefer that.  Just know that fat free condensed milk will give you a lovely result, should you want to use it.

Lime Bars    Yield 16 bars

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
zest of one lime

For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup lime juice

Heat the oven to 350F, then grease an 8″ square pan, line it with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily). 

Lime Bar Crust 

Combine the graham cracker crumbs, melted butter, sugar, and zest.  Press into the prepared pan, pressing the crust mixture one inch up the side of the pan.  Bake for 10 minutes.  Allow to cool completely.

Once the crust is cooled combine the egg yolks and condensed milk until well mixed.  Stir in the lime juice and combine.  It will begin to thicken slightly.

Lime Bars - Chilled 

Pour the filling into the crust, making sure the filling reaches the edges.  Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour, overnight is better.  Pull the bars out of the pan using the parchment paper and transfer to a cutting board.  Cut into 16 squares with a serrated knife.  To make cutting cleaner wipe the knife with a damp cloth between cuts.

 Lime Bars  

Store in the refrigerator in an air tight container.  They last for about five days.

Lime Bars 

Recipe adapted from Everyday Baking

© 2009, Evil Shenanigans. All rights reserved.

Author: Kelly

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  • Those look delicious. And I happen to love pistachios too. Plus I have egg yolks leftover from clarifying my consomme yesterday. Thanks. I’ll be trying this.

  • This looks great!

  • This looks great!
    Forgot to write great post! Looking forward to reading the next one!

  • I also love key lime pie, this looks like a fun twist on an old favorite. Once I even had key lime pie cheesecake, it was divine!

  • Kelly

    Ohhh, key lime cheesecake sounds divine!!!

  • These look terrific. I do love the pistachio, so maybe I would add to crust. Your bars look so perfect. How in the world do you cut them so straight!!

  • Kelly

    Donna – Thanks! As for cutting, I really just eyeball it and I use a long, serrated knife.

  • I like the idea of making lime tart as a slice. It would be perfect to take to a morning tea.

  • These lime squares look wonderful. I just finished making a lime curd myself. Love the fresh flavor. It’s nice to have something a little different from lemon. Wonderful!

  • Those lime bars look great! I like that you added the zest to the crust!

  • Val

    Oooooooh, these look so good! I love lime & never thought to use them like this. Thank you for sharing the recipe & photos. ;o}

  • These look delicious! I love the idea of putting zest directly in a graham cracker crust, that’s never occurred to me before.

  • Mmm, those look wonderful. I love key lime pie so I bet these would work just as good.

  • These are right up my alley – look delicious! And I love anything citrus.

  • What a good idea! I just made lemon bars last week, but this seems like a nice change and my mother loves key lime pie and with Mother’s Day coming up I think I might need to give these a try!

  • Irma

    I have a lime tree, and I will try to make these delicious bars.
    yet, in the recipe, (crust) the amount of pistachios needed is not printed,
    about a cup??
    maybe 1/2 a cup??

  • Kelly

    Irma – Check the link to Everyday Baking. They list the amount of nuts they used. I omitted them because I do not care for them. Thanks!!! I hope you enjoy the bars.

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  • Mmmm, I’ve made something similar but with a macadamia oat crust. Yours look so yummy, I’m totally going to try again and add lime zest to the crust.

  • Mmmm! Looks delicious! Must try!

  • We love key lime pie. Your bars look yummy!

  • Nic

    I was Stumbling at work yesterday *cough* when my guy walked up behind me. He said, “Ooohh, those look nice.” He wasn’t looking at my décolletage, he was looking at your lime bars!

    Everything’s ready to give them a try this weekend. =) I’m sure we’re both going to love them.


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  • Perfect squares are so attractive! You just can’t go wrong with condensed milk though. 😉

  • Oh my goodness, they look so good – thank you for sharing!

  • These look so good. I really want to make them now.

  • This lime cheesecake looks yummy especially on these warm days!!

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  • This recipe looks amazing! Thank you for sharing.

    I’ve included it in my Top 25 recipe posts on Twitter because its such a winner!!


    Thank you again for the beautiful post.

    Bridge x

  • Just made these, they are fantastic, but I don’t think they’ll last long!

  • So few ingredients! I love it 🙂 I only had a lemon in the house though, so I tried that instead and it turned out great! Thanks 🙂

  • WOW! These look great. Thanks for sharing!

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  • Looks yummy! I love lime bars – they are on my next buffet menu 🙂

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  • Just made these, and they’re WONDERFUL! Thanks for such a simple and delicious recipe!

  • Anna

    I made these with my roommates tonight and they turned out so delicious. The fat free condensed milk was a good choice. I think that they would have been too rich with the full fat.

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