Key Lime Bars

These portable Key Lime Bars are a refreshing way to enjoy this classic and popular flavor. Made with Florida Crystals® Regenerative Organic Light Brown Sugar, they’re sure to bring a burst of tropical goodness to your day, wherever it may take you. Smooth and zesty Key Lime filling unites with a golden and buttery Graham cracker crust for delicious Key Lime flavor on the go.

Prep Time

30 Minutes

Bake Time

40 minutes


12 bars

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For the crust

  • 2 tablespoons (for pan) Butter, unsalted, softened
  • 1 ½ cups (approximately 12 full sheets) Graham crackers, finely ground
  • 1/3 cup Florida Crystals® Regenerative Organic Light Brown Sugar 
  • ¼ teaspoon Salt 
  • 6 tablespoons Butter, unsalted, melted

For the filling

  • 1 teaspoon Key lime or lime zest
  • 8 tablespoons (1 stick) Butter, unsalted, softened, cut into pieces
  • ¼ teaspoon Salt 
  • 1 1/3 cups plus 2 tablespoons Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 3 Large Egg yolks 
  • 3 Large Whole eggs 
  • 1 cup (approximately 2 pounds of Key limes) Fresh Key lime juice

For the topping

  • ¼ cup Florida Crystals® Regenerative Organic Powdered Sugar 


Step 1

Preheat oven to 350°F and prepare an 8x8-inch square baking pan. Line pan with parchment paper. Using the two tablespoons of softened butter, grease pan. Set pan aside.
In a large bowl, combine graham cracker crumbs, brown sugar, and salt. Add the melted butter and mix with a spoon or spatula until the crust has the texture of wet sand. Transfer crumbs to prepared pan. Evenly press crumbs in the bottom of the pan. Bake for 8-10 minutes, or until light golden brown. Once the crust is baked, set the pan aside.

Step 2

In a large bowl, place the lime zest and softened butter. Set bowl aside.
In a medium sized saucepan, using a whisk, combine the salt, sugar, egg yolks, and whole eggs. Whisk well to ensure the sugar is dissolved. Slowly add the lime juice to the egg mixture. On medium heat, continuously stir mixture with a rubber spatula until the mixture starts to thicken. Cook the filling until it reaches 165°F. Be careful not to overcook, as the eggs will curdle. Once the filling has thickened, remove from heat and strain filling through a fine mesh sieve over the butter and lime zest. Using a rubber spatula, stir to incorporate butter and zest. Pour the filling over the crust and place pan back in the oven on a middle rack.

Step 3

Lower the oven temperature to 325°F and bake for approximately 15-20 minutes. To check for doneness, the center of the bars will have a slight jiggle. However, the bars will not look wet or runny. The bars will set as they cool. Once baked, remove from oven and place on a cooling rack to cool to room temperature. Once cooled, cover with parchment paper, or leave uncovered in the refrigerator to chill for three hours or overnight if desired.

Step 4

When ready to serve, remove pan from refrigerator and place onto cutting board. Carefully run a spatula or knife along the sides of the pan. Grab one of the sides of the parchment paper and pull up to release from the pan and place the bars on the cutting board. The parchment paper can now be pulled down. Using a very sharp knife, cut the bars in half lengthwise and cut each half into six pieces in the other direction to make six rectangles. This will make a total of twelve bars.
To top the bars, use a small sifter or sieve, and sift the powdered sugar on top of the bars when ready to serve.

Additional Tips

Take a rectangle of parchment paper and line the bottom of the pan going in one direction, leaving some of the parchment paper to overhang. Take another piece of parchment paper and line the pan going the other direction with also an overhang. This will make a sling and make it easier for the bars to come out of the pan.
If fresh key limes cannot be found, bottled key lime juice may be used. To juice key limes, first cut the limes in half. Second, take one of the halves and place in the inside part of the pair of tongs (the cut part of the lime will be facing down. With hands, squeeze tongs together and juice limes into a strainer or sieve to catch any seeds.