Lime Bars Graham Crust (Printer-friendly)

Tangy lime filling layered over a crisp, buttery graham cracker crust for a refreshingly sweet treat.

# What you'll 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
09 - 2 tsp finely grated lime zest
10 - ¼ cup whole milk
11 - Pinch of salt

→ Topping

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

# Method:

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 crust stays perfectly buttery without getting soggy, even after days in the fridge
  • Bright lime flavor cuts through richness like sunshine breaking through clouds
  • These bars travel beautifully and actually taste better after resting overnight
02 -
  • Overbaking creates a rubbery texture, so pull them out when just barely set
  • Room temperature ingredients prevent the filling from separating during baking
  • Chilling time is not optional, these need at least an hour to fully set
03 -
  • Use a microplane for the finest, most aromatic zest without any bitter pith
  • Double the recipe and bake in a 9x13 pan for a crowd, because these disappear fast

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