The perfect summer treat. Make ahead and store in the freezer!

Ingredients (Crust)

1 1/2 cups graham cracker crumbs (12 full sheets, crushed)

1/3 cup granulated sugar

6 Tablespoons butter, melted

Ingredients (Key lime filling)

(1) 14 ounce cans sweetened condensed milk ** If you want a sweeter filling add an extra 7oz (1 1/2 cans)

8 ounces cream cheese, softened

3/4 cup key lime juice

Zest of 3 limes

Fresh whipped cream, for topping

Directions

1. Line an 8”x8” baking pan with two pieces of parchment paper so that it hangs over the edge of your dish about an inch. You will use these sheets to pull out your bars once frozen. Preheat your oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs, sugar, and melted butter in a large bowl then pressing into the 8'' square baking pan. 

3. Bake at 350 degrees F for 10 minutes. Allow to cool before adding the filling.

4. Add cream cheese to a large mixing bowl and beat well with electric beaters until completely smooth. About 3-5 minutes. Add sweetened condensed milk, lime juice, and the zest of two limes. Mix until smooth. ** Taste your filling. I prefer a more tart filling so I only use one can of sweetened condensed milk. If you prefer a sweeter filling add another 1/2 can (7oz) of sweetened condensed milk.

5. Pour over cooled graham cracker crust and bake in preheated oven for 10 minutes. Allow to cool for about 30 minutes before freezing for 4 hours. **See notes for no-bake.

6. Remove from freezer and allow to sit on counter for five minutes, top with fresh whipped cream and more lime zest! Store in an airtight container in the freezer.

Notes/Options **

This recipe does not contain eggs so you don’t technically need to bake it. However, I have found that the bars set up better and stay more firm when baked.

Replace the lime with lemon for lemon bars 🍋 Add coco whipped topping instead of finishing with whipped cream and add some toasted shredded coconut on top 🥥