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Creamy Key Lime Pie Bars Recipe with Fluffy Meringue

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These creamy key lime pie bars feature a tangy lime filling topped with a fluffy, toasted meringue. Quick and easy to make, they are perfect for summer gatherings and crowd-pleasing desserts.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 4 large egg yolks (room temperature)
  • 1 can (14 ounces / 396 grams) sweetened condensed milk
  • ½ cup fresh key lime juice (about 4–5 key limes)
  • 1 tablespoon lime zest (optional)
  • 4 large egg whites (room temperature)
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper or lightly grease it.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly moistened.
  3. Press the crust firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. In a separate bowl, whisk egg yolks until smooth. Add sweetened condensed milk, key lime juice, and lime zest. Mix until creamy.
  5. Pour the filling evenly over the warm crust.
  6. Bake the bars for 12-15 minutes at 350°F (175°C) until the filling is just set but slightly jiggly in the center. Remove and cool to room temperature.
  7. Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
  8. Spread the meringue evenly over the cooled filling, sealing to the edges.
  9. Toast the meringue under a preheated broiler for 1-3 minutes until golden brown, watching carefully. Alternatively, use a kitchen torch.
  10. Cool completely, then refrigerate for at least 2 hours before slicing.
  11. Slice with a sharp knife wiped clean between cuts and serve.

Notes

Use room temperature egg whites for better volume. Make sure mixing bowls are grease-free to achieve stiff peaks. Spread meringue to edges to prevent shrinking. Watch broiler carefully to avoid burning meringue. Chill bars for at least 2 hours before slicing. Serve within 1-2 days for best texture. For gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour. For dairy-free, use coconut condensed milk and dairy-free butter alternatives.

Nutrition

Keywords: key lime pie bars, creamy key lime bars, meringue topping, easy dessert, summer dessert, homemade key lime bars

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