Lemon Key Lime Pie Bars

On the weekends, Trevor and the girls like to bake a new sweet that we can enjoy during the week. This past weekend, Trevor made one of my favorites – a citrusy Lemon Key Lime Pie, but in individual mini handheld sizes!

Now, if you don’t know, I absolutely LOVE a good citrus pie! Some of my favorites are:

So now you know! I’m a citrus fanatic!!

Back to the bars – lemon is definitely my favorite. But, the added lime into these key lime bars really put them over the top! I mean, these were bursting with citrus flavor. And keeping them in small bars made it even better! I just love a good handheld dessert! The crust isn’t too sweet and the filling with the cream on top is balanced so nicely. I really loved these bars! We’re only half way through the week and they might already be gone.. just saying. They’re that good!

Now, tell me, what’s your favorite citrus dessert? Let’s talk about it in the comments below!

Lemon Key Lime Pie Bars

  • Servings: 16 bars
  • Difficulty: easy
  • Print


  • 2 sleeves Ritz crackers
  • 2 tablespoons light or dark brown sugar
  • 1 stick (8 tablespoons) salted butter, melted
  • 3 teaspoons vanilla extract
  • 5 large egg yolks
  • 1 3/4 cups sweetened condensed milk
  • 2 tablespoons lime zest, divided
  • 2/3 cup lime juice
  • 3 tablespoons lemon or pink lemon juice (or additional lime juice)
  • 1/4 teaspoon kosher salt
  • 1 cup heavy cream
  • 1-2 tablespoons honey
  • flaky sea salt (optional)


  1. Preheat the oven to 350 degrees. Line a 9-inch square pan with parchment paper.
  2. In a food processor, pulse the crackers and brown sugar into crumbs. Add the butter and 2 teaspoons vanilla, pulse to combine. Press the mix into the prepared pan. Bake until golden, about 18 minutes.
  3. Meanwhile, whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, lime zest, lime juice, lemon juice, and salt. Whisk to combine. Carefully pour the mix into the baked crust.
  4. Bake for 15 minutes, until just set on top. Let cool slightly, then cover and chill in the fridge until set, at least 1-2 hours.
  5. Before serving, using an electric mixer to whip the cream until soft peaks form. Add the honey and 1 teaspoon vanilla. Whip to combine. Swirl the cream onto the bars. In a bowl, mix the lime zest and a pinch of flaky salt. Sprinkle over the bars. Slice and enjoy!

Recipe from halfbakedharvest.com.


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