Key Lime Pie Bars Honey (Printer-Friendly Version)

Tangy key lime bars on graham crust with fluffy honey whipped cream and a citrusy finish.

# What You'll Need:

→ Graham Cracker Crust

01 - 2 cups (about 16 sheets) graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar
04 - 1/4 teaspoon fine sea salt

→ Key Lime Filling

05 - 1 cup fresh key lime juice (about 38 key limes)
06 - 1 tablespoon finely grated key lime zest
07 - 4 large egg yolks
08 - 2 cans (14 ounces each) sweetened condensed milk

→ Honey Whipped Cream

09 - 1 1/2 cups heavy whipping cream, chilled
10 - 2 to 3 tablespoons honey
11 - 1 teaspoon pure vanilla extract

→ Garnishes

12 - Flaky sea salt
13 - Additional key lime zest
14 - Mini graham cracker sticks

# Steps to Follow:

01 - Preheat the oven to 350°F (177°C). Line a 9x9-inch baking pan with parchment paper, extending the edges for easy bar removal.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a mixing bowl. Stir until mixture resembles wet sand. Firmly press the mixture into an even layer at the bottom of the prepared pan, using a flat-bottomed glass for compactness.
03 - Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool slightly while you prepare the filling.
04 - In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and lime zest until fully combined and smooth.
05 - Pour the key lime filling over the cooled crust, smoothing the surface with a spatula. Bake for 32 to 35 minutes until edges are set but the center still has a gentle jiggle.
06 - Allow bars to cool at room temperature for 30 minutes. Cover with foil or plastic wrap, avoiding direct contact with the filling, and refrigerate for at least 4 hours or until thoroughly chilled.
07 - Place the chilled heavy cream in a cold metal bowl. Whip with a hand mixer or stand mixer on medium-high speed until soft peaks form. Add honey and vanilla extract, then continue whipping until smooth, pillowy peaks form. Avoid over-whipping.
08 - Using a sharp chef’s knife, slice bars into 16 squares, wiping and heating the knife between cuts for clean edges. Top each square with a generous layer of honey whipped cream.
09 - Garnish each bar with additional lime zest, a sprinkle of flaky sea salt, and a mini graham cracker stick. Serve immediately for best texture.

# Additional Tips:

01 - Juice fresh key limes for superior flavor; bottled juice may substitute if unavailable.
02 - Use a fine mesh strainer to remove pulp and seeds from lime juice and ensure a smooth filling.
03 - Chill both the bowl and cream before whipping for best volume and stability.
04 - Add flaky sea salt and graham sticks just before serving to preserve garnish integrity.

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