Classic Tart Lime Bars

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Whip up these bright, tangy lime bars with a crunchy cookie crust. The crust gets its flavor from vanilla wafers, brown sugar, and butter, baked until just crisp. The filling is creamy and zesty, made with fresh lime juice, zest, egg yolks, and sweetened condensed milk. Let everything chill for a few hours, then top with lightly sweet whipped cream made with powdered sugar for the ultimate refreshing bite. Serve cold for a perfect summer treat full of zingy lime goodness.

A man wearing a white shirt and suspenders holding a piece of paper.
Updated on Mon, 19 May 2025 20:21:42 GMT
A tray of lime bars next to lime slices. Pin it
A tray of lime bars next to lime slices. | chefmelt.com

These zesty lime squares have become my go-to summer treat, giving you all the bright tangy goodness of classic lime desserts but in handy, easy-to-grab squares.

I came up with these squares for a summer cookout last year, and now my friends won't let me show up without them. The mix of the buttery bottom, zingy filling, and fluffy cream on top makes something so good they're usually gone within minutes at any gathering.

What You'll Need

For The Base

  • Vanilla wafer cookies: they make an awesome foundation with their gentle sweetness and soft crunch that works great with the tangy filling
  • Unsalted butter: holds everything together and adds a rich taste; grab European butter if you want to fancy it up
  • Light brown sugar: brings a hint of caramel flavor that makes the vanilla cookies taste even better

For The Tangy Filling

  • Key lime zest: packs tons of flavor from those essential oils; just get the green part and skip the white stuff underneath
  • Large egg yolks: they'll give you that smooth, velvety texture; let them come to room temp before using
  • Sweetened condensed milk: adds sweetness and helps the filling set up right; don't go for the light version here
  • Freshly squeezed lime juice: brings that wake-you-up tanginess; skip the bottle and squeeze your own for way better flavor

For The Fluffy Top

  • Heavy whipping cream: needs to be at least 36% fat to whip up nice and thick
  • Powdered sugar: adds a touch of sweetness while helping the cream stay fluffy

Steps To Make Them

Getting The Base Ready

First, put parchment in your pan with some hanging over the sides so you can lift everything out later. This helps you get picture-perfect squares. Smash those vanilla wafers into tiny bits, then mix in the melted butter and brown sugar until it looks like damp sand. Press it down really firmly in the pan—a flat-bottomed cup works great for this. Pop it in the oven till it's slightly golden, around 13-15 minutes. This little bit of toasting really brings out that buttery vanilla taste.

Mixing Up The Filling

The trick to super smooth filling is all in how you mix it. Beat those egg yolks with lime zest for a full 4-5 minutes until they get noticeably lighter. This puts air in the mix and sets everything up right. Then pour in the condensed milk and keep beating for the whole time I suggest—it builds structure that helps your squares set properly. Add fresh lime juice last, since the acid starts thickening things right away. Pour it onto your cooled base and bake just until it's set but still wobbles a bit, about 15-17 minutes. Don't leave it in too long or you'll lose that silky smoothness.

Adding The Creamy Topping

For the best whipped cream, start with everything cold—the cream and even the bowl. Beat until you get firm peaks, then switch to hand whisking at the end so you don't overdo it and make it grainy. Spread it evenly on top of the completely cold filling using a spatula for that bakery-shop look. The contrast between the tangy filling and the lightly sweet cream makes every bite just right.

A slice of cake with lime wedges on top. Pin it
A slice of cake with lime wedges on top. | chefmelt.com

I just love watching the magic happen when fresh lime juice hits the milk mixture and starts to thicken right before your eyes. It's like cooking magic that always works. My grandma showed me how to use the back of a spoon to squeeze every drop from each lime, and I still do it that way many years later.

Planning Ahead And Keeping

These lime squares are great for planning ahead. They'll stay good in the fridge for up to 4 days if you keep them in a sealed container. If you want to keep them longer, you can freeze them without the whipped cream for up to 3 months. Just let them thaw in the fridge overnight and add fresh whipped cream before serving. Many folks enjoy the interesting texture difference between a fully chilled square and one that's just cool enough to eat.

Swapping Ingredients

Regular limes work great if you can't find key limes. You'll need fewer of them since they're bigger—about 3-4 will do for the same amount of juice. Want a graham crust instead? Just use 1½ cups graham cracker crumbs instead of vanilla wafers. For dairy-free options, you can use plant butter in the crust and coconut whipped topping, but you'll still need regular condensed milk for the filling to set right. For something different, try adding a teaspoon of coconut extract to the filling for a beachy twist.

Ways To Serve

These refreshing squares taste best straight from the fridge, especially on hot days. For a fancy look, put an extra bit of whipped cream and a thin lime slice on top of each one. They go really well with fresh berries on the side—raspberries or blackberries match up nicely with the citrus. For a grown-up version, serve them with a cold glass of limoncello or a mojito for a really fun dessert combo.

A square of cake with lemon wedges on top. Pin it
A square of cake with lemon wedges on top. | chefmelt.com

Where This Dessert Came From

Lime pie got its start in the Florida Keys back in the late 1800s. Before people had refrigerators, sweetened condensed milk was a staple that wouldn't go bad in hot weather. Clever home cooks found out that the acid in lime juice would thicken the milk without any cooking, making an early no-bake version. Real lime pie never had food coloring in it, despite what some folks think. The genuine filling is actually pale yellow, not green. These squares keep that tradition alive while updating the shape for today's parties.

Frequently Asked Questions

→ Can I swap regular limes for key limes?

Absolutely, though the taste may change slightly. Regular limes are less tangy and aromatic compared to key limes, but they work fine in a pinch.

→ What’s the best way to store these lime bars?

They’ll keep well in the fridge for 4 days if covered tightly. You can also freeze them for later and thaw when ready to enjoy.

→ Can I make lime bars the night before?

Totally! They’re even better when made ahead. Refrigerate overnight for easy cutting and enhanced flavor.

→ How do I cut the bars without making a mess?

Grab a sharp knife, dip it in hot water, dry it off, and slice. Repeat for each cut to keep edges clean.

→ Can I use a different crust cookie?

Of course! Graham crackers or digestive biscuits add a great variation in flavor. Use what you prefer.

Tart Lime Bars

Creamy lime bars with a tangy twist and buttery base. A chilled favorite for sunny days.

Prep Time
25 Minutes
Cook Time
30 Minutes
Total Time
55 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 squares)

Dietary: Vegetarian

Ingredients

→ Cookie Crust

01 5 tablespoons melted butter, unsalted
02 2 tablespoons light brown sugar
03 250 g crushed vanilla wafer cookies

→ Key Lime Pie Filling

04 1 packed tablespoon of zest from 6–7 key limes
05 5 egg yolks, large
06 22 ounces sweetened condensed milk (1 can of 14 ounces plus 3/4 cup from another can)
07 1 cup fresh lime juice

→ Whipped Cream Topping

08 1 cup heavy cream, whipping
09 2 tablespoons powdered sugar

Instructions

Step 01

Preheat the oven to 350˚F and position the rack in the center. Line an 8×8 inch baking pan with parchment, leaving a couple of inches over the edges. Keep it aside.

Step 02

Use a food processor to grind the vanilla wafer cookies into fine crumbs.

Step 03

In a bowl, combine butter, cookie crumbs, and sugar until the mixture feels like wet sand.

Step 04

Firmly press the crumb mix into the lined pan and bake for 13 to 15 minutes. Let it cool for 30 minutes.

Step 05

Mix egg yolks and lime zest using a hand mixer on medium to thicken, about 4 to 5 minutes. Pour in condensed milk and beat again for 3 minutes. Stir in lime juice until smooth.

Step 06

Pour the filling onto the cooled crust and bake for 15 to 17 minutes. The center should slightly jiggle when tapped. Cool at room temp for half an hour, then chill in the fridge for 3 hours or overnight.

Step 07

Beat together heavy cream and powdered sugar with a hand mixer until stiff peaks form. Finish by whisking by hand.

Step 08

Spread the whipped cream on top of the custard gently using an offset spatula. Refrigerate for at least 30 minutes.

Step 09

Lift the bars out of the pan using the parchment paper. Cut them into neat squares with a sharp knife, wiping the blade between slices. Serve chilled.

Notes

  1. Store covered in the fridge for up to 4 days.
  2. You can freeze them and enjoy cold or thaw in the fridge first.

Tools You'll Need

  • Food processor
  • Hand mixer
  • 8×8-inch baking pan
  • Offset spatula
  • Parchment paper
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (butter, cream, condensed milk)
  • Includes eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 262.5
  • Total Fat: 11.4 g
  • Total Carbohydrate: 35.2 g
  • Protein: 4.3 g