I’m a HUGE lemon bar fan. In fact, each year for my birthday I would request our Gooey Lemon Bars instead of birthday cake. I love citrus flavored everything and these fall right into my category of “perfect desserts”.
We took one of our very popular lemon bar recipes and tweaked it a little to bring you these delicious Key Lime Bars! If you love citrus flavored desserts like me, put these on the top of your to-do list ASAP!
Recipe Ingredient Notes
To make Key Lime Bars, you will need the following ingredients:
Crust:
- Butter, softened
- Sugar
- Flour
- Salt
Filling:
- Sugar
- Eggs, beaten
- Lime, zested
- Lime juice, fresh or bottled
- Flour
Topping:
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:


How to make Key Lime Bars
- Heat oven to 350℉.
- Spray a 9×13-inch baking pan with nonstick cooking spray.
- Cream together softened butter and sugar in a large mixing bowl. Add flour and salt and mix until blended. Press into the bottom of prepared pan and bake for 15 minutes.
- While crust is cooking, make filling by mixing together sugar, eggs, lime zest, lime juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
- Remove from oven and dust with powdered sugar.
- Cool completely and cut into squares, top with a slice of lime.
Bakers Notes:
Here are a few notes and tips we took down while baking these bars to help you while you bake them at home!
- You will want to make the filling for your bars while the crust bakes alone so you can return them to the oven fairly quickly, or before the crust cools.
- It’s easiest to make this filling in a standing mixer, but beating it with a hand held mixer works well too. We would not recommend trying to whisk these eggs into the right thickness.
- You’ll know when these bars are done when the edges turn a light golden brown. Do not overcook them. They may seem a little jiggly in the middle, but they will set up as they cool.
- You’ll want to let these cool completely before cutting to get a clean cut. Leave them on the counter for a few hours or on an even surface in the fridge.
- “Dusting” with powdered sugar can sometimes be difficult. We like to use THIS shaker to create the perfect topping.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Enjoy More Delicious Citrus Bars Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.

Key Lime Bars Recipe
Ingredients
Crust:
- 1 cup butter, softened
- ½ cup sugar
- 2 cups flour
- ¼ teaspoon salt
Filling:
- 3 cups sugar
- 6 large eggs, beaten
- 1 lime, zested
- 1 cup lime juice, fresh or bottled
- 1 cup flour
Topping:
- ½ cup powdered sugar
Instructions
- Heat oven to 350℉.
- Spray a 9×13-inch baking pan with nonstick cooking spray.
- Cream together softened butter and sugar in a large mixing bowl. Add flour and salt and mix until blended. Press into the bottom of prepared pan and bake for 15 minutes.
- While crust is cooking, make filling by mixing together sugar, eggs, lime zest, lime juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
- Remove from oven and dust with powdered sugar.
- Cool completely and cut into squares, top with a slice of lime.



















When I put the filling into the Lime bars the crust came to the top. I think it should have cooled a bit before adding filling but the recipe said you could just add it and put back into over.
Make sure you cook your crust until it starts to turn golden. That way you know it’s cooked enough to withstand the weight of the next layer.
I jumped to recipe and didn’t know that the crust should be baked to a golden color before adding the filling. This would be nice if it were added to the instructions.
I took the lime bars out if the oven and the crust was on top. How could that even happen? So should I flip the pan, sothat the crust is on the bottom when I take them out of the pan?
My filling turned out runny, even though I baked it until golden brown for the second bake. Any tips?