Lime Bars Graham Cracker Crust (Printable)
Tangy lime filling with buttery graham crust offers a refreshing, easy-to-make dessert perfect for any occasion.
# 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
# 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 - In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. 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 Hints:
01 -
- The buttery graham crust balances the tangy filling like a perfect summer afternoon
- They come together faster than you can say lime in the coconut
02 -
- Overbaking makes the filling rubbery, so pull them out when just barely set
- The chilling time is not optional, or you will end up with a beautiful mess
03 -
- Use a microplane for the zest to avoid the bitter white pith
- Room temperature limes yield more juice, so let them sit out before squeezing