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Key Lime Bars


There’s something about living on this island that makes me crave a number of things everyday.  Ice cream or shaved ice, piña coladas, and lots of fresh citrus.  I can’t deny that I’ve had one or more everyday but rationalize that all the swimming makes it a reasonable choice.  Seems like sound logic to me.

When I spotted these at the farmers market, they begged, no screamed to come home with me.  What I’d do with them, I knew instantly.


5.0 from 3 reviews

Key Lime Bars
Prep time

Cook time

Total time


Serves: 4-6 Servings

  • 5 oz cookies {for me, it was 2 dozen ginger snaps}
  • 4 tb melted, salted butter
  • 2 oz room temperature cream cheese
  • ½ tb key lime zest
  • 14 oz can of sweetened condensed milk
  • Pinch of salt
  • 1 room temperature large egg yolk
  • ½ c fresh key lime juice
  • ½ tb unbleached flour

  1. For the crust, crush the cookies {you can use graham/animal crackers, ginger snaps, biscotti, etc} and combine with the melted butter. Push onto a pan to form a crush and bake at 350 for 12-14 minutes. Cool.
  2. For the filling, creamy together the cream cheese, zest, and condensed milk. Add the salt and blend in the yolk.
  3. Slowly stream in the lime juice and mix until well combined but make sure not to over mix. You don’t want too much air incorporated into the filling.
  4. Lastly, sprinkle in the flour.
  5. Fill the crust with the filling and bake at 350 for 15-20 minutes. Set on a cooling rack then transfer to the fridge to set for a minimum of 3-4 hours or overnight.


Your Squishy Monster ^.~

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