Lime Bars Graham Cracker (Printable Version)
Bright lime filling on a buttery graham crust offers a refreshing, easy-to-make dessert option.
# What You Need:
→ Crust
01 - 1½ cups graham cracker crumbs (150 g)
02 - ⅓ cup granulated sugar (65 g)
03 - ½ cup unsalted butter, melted (115 g)
04 - Pinch of salt
→ Lime Filling
05 - 4 large eggs
06 - 1½ cups granulated sugar (300 g)
07 - 2 tbsp all-purpose flour (15 g)
08 - ½ cup freshly squeezed lime juice (120 ml, approximately 4 limes)
09 - 2 tsp finely grated lime zest
10 - ¼ cup whole milk (60 ml)
11 - Pinch of salt
→ Topping
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 - Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. 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 Tips:
01 -
- The buttery graham cracker crust balances the bright, tangy filling perfectly
- These bars come together quickly but taste like you spent hours on them
- They keep beautifully in the fridge for days, getting even better over time
02 -
- The center should be just set, not firm, when you remove these from the oven
- Room temperature ingredients help prevent the filling from separating
- These really do need that full hour of chilling to slice cleanly
03 -
- Press the crust into the pan using the bottom of a measuring cup for an even layer
- Avoid overbaking the filling or it will become rubbery instead of silky