Key Lime Pie Squares.

6 ingredient Key Lime Pie Squares – you will fall in love with these zesty, easy-to-make bars!

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

I may have had the best key lime pie of my life last weekend in St. Lucia.

You can imagine how fresh the limes tasted and how each bite literally melted in my mouth.  It had this incredible fresh whipped cream on top and a thick banana cream sauce and chocolate sauce swirled on the plate. To die for! The first thing I threw into my shopping cart after I got back to Maryland was key lime juice. I’ve had a 4 day craving for more key lime pie and after I made these… I surely got my fill.

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

Baking key lime pie squares is much less daunting than baking key lime pie.  Well, for me at least.  There’s no fear that your slices of pie will turn out ugly.  I aim to avoid ugly food at all costs, so these easy squares came to life.

NO words can do these squares justice.  When I took the first bite, I stepped back in my kitchen and told Kevin, “these are the best thing I’ve ever baked.”  Truly, they are.  The combination of cool, creamy, tart lime filling sitting atop a spicy sweet gingersnap crust is unbelievable.  And I made sure to make an extra thick gingersnap crust. For obvious reasons. 😉

These key lime pie squares are truly one of the most refreshing, flavorful summer desserts I’ve had. And you know what?  They are insanely easy to make.  Why spend hours slaving away in your kitchen?  With these, you don’t have to.

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

The crust is made from gingersnap cookies and butter.  Truly, does it get any better than that?  I used hard and crunchy gingersnap cookies that I found at the store in the cookie aisle.  If you use homemade gingersnaps, make sure they are crunchy.  You could also use graham cracker crumbs in lieu of the gingersnaps.  However, I strongly recommend the sweet/spicy gingersnap cookies to pair with the key lime.

The filling is tart, creamy, and sweet.  The perfect balance of all three.  Not sour in the slightest.  For the best flavor, make sure you use key lime juice.  It is usually with the regular lime and the lemon juice in the juice aisle.

Key Lime Juice

The filling is simple; just 4 ingredients (minus the lime zest!). You’ll need key lime juice, egg yolks, fresh lime zest, sweetened condensed milk, and cream cheese.  Cream cheese isn’t a typical ingredient in key lime pie, but I wanted the filling to have a slight cheesecake taste.  There is only 4 ounces of it in the filling, and that small amount still manages to produce the creamiest key lime pie bar in the world. Truly, you don’t want to leave it out. Make sure you don’t use fat free.

Don’t leave out the lime zest.  It gives the filling some colorful speckles, not to mention even more lime flavor.  You’ll need the zest from one regular lime and then you can cut it up to arrange some pretty decor on top. 😉

After baking the squares, you must let them cool completely and then chill in the refrigerator.  What torture – two hours until you can dig in!  Trust me, it’s worth it.

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

Are you hungry yet?  Because I don’t have any key lime pie squares left to share. Truly my new favorite dessert!


Key Lime Pie Squares

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

*Use Gluten free gingersnap cookies to ensure bars are gluten free, if desired.*

Yield: 16 squares



  • 2 cups finely crushed *crunchy* gingersnap cookies (or graham crackers)
  • 3 Tablespoons salted butter, melted


  • 4 ounces cream cheese, softened to room temperature
  • 4 large egg yolks
  • 14-ounce can of sweetened condensed milk (not fat free)
  • 1/2 cup key lime juice
  • 2 teaspoons lime zest (about 1 lime)


Preheat the oven to 350F degrees. Line a 9x9 baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Set aside.

Make the crust: Pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with the melted butter. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes as you make the filling.

Make the filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until smooth. Beat in the egg yolks, scraping down the sides as needed. Beat in the sweetened condensed milk, lime juice, and lime zest until combined. Pour into the warm crust.

Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan on a wire rack. Once cooled, place the the refrigerator to chill completely, at least 2 hours.

Once chilled, lift the bars out of the pan using the aluminum foil overhang. Cut into squares. Makes 16 squares. Store squares in the refrigerator (covered) for up to 1 week, if they last that long!

Additional Notes:

*What to do with the extra egg whites? I made an egg white omelet. Or you can make thesethese, or these.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Today’s dessert reminded me of a couple recipes I make often.

Easy Homemade Lemon Cupcakes

Lemon Cupcakes with Vanilla Bean Frosting


Blueberry Lemon Cheesecake Bars

Blueberry Lemon Cheesecake Bars


You have to check out my Key Lime Pie on page 77 of my cookbook!

Sally's Baking Addiction Key Lime Pie Recipe


Do you love Key Lime Pie as much as I do? My best friend Amy (also my bridesmaid!) has key lime pie every year for her birthday, not birthday cake. Now that’s love! 





206 Responses to “Key Lime Pie Squares.”

  1. #
    Jocelyn @ BruCrew Lifeposted June 7, 2013 at 12:15 am

    I love that this has a ginger snap crust! That sounds so good!! I could devour a pan full of these!! 😉


  2. #
    Angela @ Canned Timeposted June 7, 2013 at 12:19 am

    I absolutely love key lime pie and lemon bars are a passion to me ;p These will be perfect ♥
    Thanks Sally.


  3. #
    Kelly @ Life made Sweeterposted June 7, 2013 at 12:27 am

    This looks insanely delicious Sally! I love key lime anything and this is definitely easier than making the pie version without losing in the taste department. These bars are definitely my kind of dessert! *Drools* Can’t wait to try making these, thanks Sally :)


    • Sallyreplied on June 7th, 2013 at 5:57 am

      Le tme know how you like them if you make them, Kelly!


  4. #
    Lizzieposted June 7, 2013 at 1:43 pm

    Yummm, yes please!


  5. #
    Chung-Ah | Damn Deliciousposted June 8, 2013 at 2:27 am

    This looks lime-licious!

    Okay, can’t believe I just said that – just wanted to really tell you how much I like these. I’ve been on a bar kick too!


  6. #
    Jess @ On Sugar Mountainposted June 8, 2013 at 1:42 pm

    I also try my best to avoid ugly foods (there are too many cute foods out there to waste my time on ugly ones! teehee) but these are gorgeous Sally! I bet eating these is like being on an island all on its own. 😀


  7. #
    Kateposted June 8, 2013 at 3:36 pm

    I have NEVER had key lime pie! (weird?) these look so delicious I can literally feel my taste buds getting all excited!


  8. #
    Amandaposted June 9, 2013 at 4:39 pm

    Could I double the ingredients and put it in a 9×13 pan?? Thanks for the recipe!!!


    • Sallyreplied on June 9th, 2013 at 4:57 pm

      Hi Amanda! I fear that the bars won’t bake evenly in a larger pan. I suggest making 2 separate batches.


  9. #
    Nutmeg Nannyposted June 12, 2013 at 11:43 am

    Oh, I love key lime pie! These squares look wonderful!


  10. #
    Karenposted June 12, 2013 at 9:17 pm

    Sally, I am SO excited I was able to bake from your sparkly-sweet blog today! My family has never been on a tropical adventure, but this masterpiece gave us a taste of it! Ginger is my favorite and using a gingersnap crust rather than the more typical graham cracker… well, that’s just sweet brilliance. I used Anna’s Ginger Thins for it, which was AMAZING. I was fortunate to have key limes available, so I squeezed some fresh juice for the filling. We loved every component of this recipe and it will be made again this summer. So creamy, tangy, limey, and especially refreshing on this humid night. With so little baking available, it means a lot to me that I can always count on your recipes to be enjoyed by all. I am so thankful for you! Stay sparkly and have a beautiful week! :)


    • Sallyreplied on June 12th, 2013 at 11:03 pm

      Hi Karen! So glad you love these – they are a recent favorite and I just made them again tonight. Truly the best key lime dessert! One of them , at least. Thanks for the sweet comment!


  11. #
    Sineadposted June 13, 2013 at 1:26 pm

    These look so gorgeous! I haven’t had key lime pie in forever and this looks like a perfect way to change that :-)


  12. #
    Ashley @ Kitchen Meets Girlposted June 13, 2013 at 10:13 pm

    Sally – I’m SO behind on my commenting right now, but I saw your bars on my phone (thank goodness for smart phones, LOL) when I was in Austin over the weekend and have been drooling over them ever since. GORGEOUS!


    • Sallyreplied on June 14th, 2013 at 6:19 am

      Hope that BHF was amazing, Ashley!! So sad I had to miss it. :(


  13. #
    Heidi @ Food Doodlesposted June 14, 2013 at 12:37 pm

    Ahh I absolutely love key lime pie! Your squares look great. I really have to make my own soon :)


    • Sallyreplied on June 14th, 2013 at 2:12 pm

      Thanks Heidi! And yes – you have to try these!


  14. #
    Cindyposted June 16, 2013 at 9:27 pm

    These were fantastic! I doubled the recipe. My husband is a key lime pie fanatic and he absolutely loved these as a fathers day treat. Thanks!!


    • Sallyreplied on June 17th, 2013 at 6:24 am

      Good idea ot doube the recipe – these bars go way too quickly! Glad they were a hit.


  15. #
    Jodieposted June 23, 2013 at 1:27 am

    These were fantastically amazing–perfect for a humid summer night. In addition to the key lime slices for garnish, I sprinkled white sparkle sugar on top. Gave a little sweet crunch and who doesn’t like a little sparkle! This was one of the best desserts I have made in a long time. Thank you for a superb recipe!


    • Sallyreplied on June 23rd, 2013 at 6:37 am

      Love the added sparkle, Jodie! So glad you made them.


  16. #
    Graceposted June 24, 2013 at 2:20 pm

    I cant wait to try the recipe and I love that you have ideas for the leftover whites!


    • Sallyreplied on June 24th, 2013 at 6:07 pm

      Thanks Grace! Let me know how you like them.


  17. #
    Cassieposted June 26, 2013 at 10:20 am

    Sally these look great! I want to make them for a 4th of July party this weekend. Do you think it will come out ok using regular limes and using freshly squeezed juice from the limes? Where did you get the bottle of juice? Thanks!!


    • Sallyreplied on June 26th, 2013 at 10:36 am

      Hi Cassie – I got it from a regular grocery store. It is next to the regular lime and lemon juice. IT would work with freshly squeezed lime juice, yes. Enjoy!


  18. #
    Teresa Dposted June 28, 2013 at 8:10 pm

    Hey Sally! I just stuck these awesome-looking key lime pie bars in the refrigorator right now to chill! I cannot wait to dig into them 😀 I also made your skinny PB chocolate cupcakes and they are soooooo decadent! I loved them! Since I didn’t have any peanut butter chocolate chips, I used Reese’s Pieces on top of them :)


    • Teresa Dreplied on June 28th, 2013 at 10:23 pm

      I think I did something horribly wrong :( they taste amazing but the filling got stuck on the knife as I was cutting them and they look a mess. Do you think my oven temperature was off again? I baked them for at least 20 minutes and they still weren’t firming up. I also used reduced fat cream cheese, could that have been the problem?


      • Sallyreplied on June 29th, 2013 at 6:35 am

        It sounds like they need to chill for longer – OR you did not bake them long enough. And yes, no low fat CC in this recipe!

        • Teresa Dreplied on June 29th, 2013 at 8:33 am

          Okay thanks! I’ll definitely try to make them again :)

  19. #
    Mary Bethposted July 2, 2013 at 2:25 pm

    I made these for my husband because it is easier than key lime pie (his favorite) but still satisfies the craving! I used half graham crackers and half ginger snaps for the crust. I didn’t want the full intensity of the ginger snaps, and this seemed like the perfect combo. Thanks for such a wonderful recipe!


    • Sallyreplied on July 2nd, 2013 at 5:35 pm

      Sounds perfect, Mary Beth. I love the sounds of your crust too. So yummy.


  20. #
    Patrickposted July 7, 2013 at 11:56 am

    Just found your website yesterday, on a search for key lime pie recipes. My bride of 15 years is not much for chocolate recipes, loves fruity ones, especially anything involving limes. This one came out great, makes the house smell yummy! Thanks!


    • Sallyreplied on July 7th, 2013 at 12:07 pm

      Hi Patrick! I’m so glad you found my website! And that you and your wife tried these key lime bars. I love them too!


  21. #
    Farah Khanposted July 7, 2013 at 10:19 pm

    I just made these and they turned out awesome! Thanks so much for sharing! It was so tasty. I was afraid it wouldn’t firm, but I put it in the freezer for a little while and it turned out great :) Just wanted to thank you for sharing this with us :)


    • Sallyreplied on July 8th, 2013 at 6:38 am

      Glad you love them, Farah!


  22. #
    Smurphieposted July 22, 2013 at 4:59 pm

    Made the bars for potluck at work today, AMAZING! Co-Workers raved about them, the gingersnap crust went really well with the keylime, awesome! Thanks for sharing your recipe, I’ll be making these again..and again! :)


    • Sallyreplied on July 22nd, 2013 at 5:59 pm

      So glad you and your coworkers enjoyed them, Smurphie!


  23. #
    Jeanposted July 30, 2013 at 2:44 pm

    Just made these over the weekend and you have another winner ! I think the addition of the cream cheese is what makes the filling. Just perfect ! I look forward to your blog every day so keep all the great recipes coming :)


    • Sallyreplied on July 30th, 2013 at 4:45 pm

      Thanks so much, Jean. I’m so happy you read my blog – I appreciate it! Glad you loved these. My whole family makes them all the time too. So good!


  24. #
    Jamieposted August 4, 2013 at 9:45 pm

    Made these tonight and they were delicious! Every recipe of yours that I have made has been great! I can always count on yours to be awesome!


    • Sallyreplied on August 4th, 2013 at 9:56 pm

      That’s so great to hear! I love these easy key lime bars. :) thank you for reporting back!


  25. #
    Lauraposted August 9, 2013 at 4:40 am

    I made those today! Couldn’t find key lime juice so I had to use fresh ones. I wasn’t sure what I bought from my local market were key limes, but the squares turned out fantastic anyway! 😀 I love how the whole fridge smells like lime. Made them with regular wheat biscuits, but will try ginger snaps in the future. They sound absolutely delicious. Thanks for the easy recipe!


    • Sallyreplied on August 9th, 2013 at 10:22 am

      So glad you love these, Laura! They are definitely one of my favorite summer treats. Give them a try with gingersnaps next – I’m sure you’ll love it!


    • Jonireplied on August 25th, 2013 at 3:20 pm

      Laura, glad to hear the squares came out great with fresh limes, just in case I can’t find key lime juice. Thanks for sharing your tip!


  26. #
    Joniposted August 25, 2013 at 2:34 pm

    O.M.Gee…….I MUST find key lime juice ASAP. Have never seen it here in Ontario. Going to call Whole Foods right now, lol! Last year, I baked a key lime pie with freshly-squeezed key limes and I was disappointed. The limes were hard to juice and it was so much work and although good, not worth the effort. I can handle 6 ingredients though! Anything with condensed milk cannot be bad. Beautiful photos, as always. I am so in awe of you :)


    • Sallyreplied on August 26th, 2013 at 8:27 am

      Fresh lime juice would be OK too – another reader had good luck with it! Thanks so much Joni, you are so sweet to leave a comment about the photography. And I love using sweetened condensed milk in recipes!


  27. #
    Camilleposted August 28, 2013 at 8:46 am

    I made these this morning with fresh lime juice and EVERYONE loved them! They are delicious! Thank’s for the recipe that I will surely make again!


    • Sallyreplied on August 28th, 2013 at 9:24 am

      This recipe is made often in my house too Camille – so happy you loved them! Thanks so much for reporting back.


  28. #
    MJposted September 5, 2013 at 7:18 pm

    Hi Sally! Congratulations on your cookbook – can’t wait to see it! I made these key lime squares today and as I was putting them in the oven, I realized I forgot to spray the pan!! I hate it when I do something like that!! Anyway, they’re in the fridge and I’ll try to cut them tomorrow. Hopefully it won’t be a huge mess! They look and smell great! Thanks for sharing your wonderful recipes.


    • Sallyreplied on September 5th, 2013 at 7:59 pm

      MJ, I’m sure they will still be ok. The crust will be a bit crumbly, but they will still taste amazing. Hope you enjoy! And thanks for the congrats on my book, that means a lot!


  29. #
    Monica Mposted October 19, 2013 at 4:43 am

    Hi Sally! I made these the other day and they were sooooo good! My husband loved them as well! Thanks for the recipe! :)


    • Sallyreplied on October 19th, 2013 at 9:04 am

      Monica, these are one of my very favorite bar recipes. Especially in the summertime, but I could really have them any time of year. I’m so happy you both enjoyed them!


  30. #
    Youmnaposted November 25, 2013 at 3:18 pm

    We don’t have key limes in England so should I use ordinary limes?


    • Sallyreplied on November 25th, 2013 at 4:10 pm



  31. #
    Megposted January 2, 2014 at 12:27 pm

    When I made this recipe, it was my first time ever eating key lime pie. I figured what’s not to like about lime and graham cracker?
    I used graham crackers instead of ginger snaps and I made it into a pie instead of bars. The texture of the filling reminded me of the yoplait key lime pie yorgurt, which I loved!


  32. #
    lizanneposted March 30, 2014 at 11:18 pm

    Can the condensed milk be substituted with a healthier option (for diabetics)?


    • Sallyreplied on March 31st, 2014 at 8:28 am

      I’ve never tested with another form of milk, but you definitely need it’s thickening properties in order for the bars to set up correctly.


  33. #
    Londonposted April 9, 2014 at 2:38 am

    So, So, SO! I just got back from Key West. (I’m actually wretchedly depressed to BE back, but never mind!) In between slathering myself with sunscreen, shaking sand out of my suit and drinking more rum than a small distillery could output in a day, I sampled exactly SEVENTEEN pieces of Key Lime pie. I was on a quest to actually discover The Best Slice, you see. Well, SALLY of SALLY’S BAKING ADDICTION, I might as well have STAYED HOME thanks to you and your ways! I made these squares last year and adored them, but I thought FOR SURE that down in the Keys where they make these pies ALL DAY, EVERY DAY that I would discover something a little tangier or creamier or what-have-you. But nooooooooo! Despite the thousands of calories I consumed, you are still the crowned queen of all things sweet & delicious! These square are the undisputed CHAMPION.
    However, that said, I did come across some wonderful key lime pie slices frozen on a stick and dunked generously in chocolate. And what I’m wondering – in my state of post-vacation blues – is if there is any way I can make your miracle Key Lime Squares and also dunk them in chocolate. Thoughts? Suggestions? HALP ME. I need to get fatter. It’s an emergency.


    • Sallyreplied on April 9th, 2014 at 11:16 am

      Hahahaha I’m cracking up London. 17 pieces of key lime pie? That has to be some kind of record for 1 vacation. It’s so funny – I’ve had key lime pie that exact way before and it is AMAZING. Dark chocolate and key lime pie is seriously underrated. It is SO good! I have never recreated it at home. I fear these bars may not be solid enough to cover in dark chocolate. What about adding dark chocolate chips on top of the crust and then pouring the key lime filling on top and baking? You still get the same tastes together :)


  34. #
    Liaposted April 13, 2014 at 9:52 pm

    I’m in the middle of making these and realized my pan is 8×8. Will that work and if so, is there anything I should adjust?


    • Sallyreplied on April 14th, 2014 at 5:33 am

      Yep, that will be fine. You may need to add a minute or two to the bake time for these in that case.


  35. #
    Linnyposted April 15, 2014 at 11:43 am

    Could this recipe be doubled and put into a 13 x 9 pan?


    • Sallyreplied on April 15th, 2014 at 11:57 am

      Hi Linny, I fear that the bars won’t bake evenly in a larger pan. I suggest making 2 separate batches.


      • Linnyreplied on April 19th, 2014 at 9:06 am

        Thank you. I made two separate pans and they turned out wonderfully!

  36. #
    Claireposted April 25, 2014 at 3:25 pm

    I made these last night and LOVED them! Unfortunately, my bf- a key lime-obsessed man- found them too tart. How can I cut the tartness for his pieces? I thought about just adding some whipped cream on top, but are there other alternatives? Thank you!


    • Sallyreplied on April 25th, 2014 at 4:12 pm

      The whipped cream would work, yes – or just add a little sugar to the filling and taste as you go.


  37. #
    Traciposted April 26, 2014 at 9:39 pm

    I made these for Easter…they were the most delectable thing I have eaten! They are so delicious! I made another batch for work and my husband begged for a batch for home too. He also asked me to make them for his work potluck. The ginger snap crust is so yummy it goes perfect with the key lime. This is a new favorite!


    • Sallyreplied on April 27th, 2014 at 4:54 pm

      Thanks Traci. So happy these are a favorite of yours now!


  38. #
    Meganposted May 5, 2014 at 5:20 pm

    so i baked for 18 min and still liquidy in the middle. do i put it in for longer?


    • Colereplied on June 3rd, 2014 at 12:46 pm

      Sally has recommended in the past to use an oven thermometer to make sure you are baking at the temp you think you are. My oven runs hot, so I bake at 25 degrees lower and for 20 min until it jiggled but didn’t slosh. It sets up more as it cools and finishes setting in the fridge. Even if it isn’t quite bars, people will love eating with a spoon. :)


  39. #
    anonposted May 11, 2014 at 2:55 am

    Just made these! They are so good! Thanks :)


  40. #
    Meeraposted May 14, 2014 at 4:43 pm

    SALLY of SALLY’s BAKING ADDICTION. You are wonderful. I have been saying, for years, that I don’t enjoy baking. I love to cook, but I always felt constrained by…well…the constraints of baking. Your site is a gem. I love your explanations of things–it makes me enjoy the exacting nature of baking, AND makes me capable of adjusting for my tastes, etc. I also love your passion for what you create. For the first time…I am baking and loving it! Unfortunate for my waistline and my hubs’ waistline, but what can you do?

    Anyway, we LOVED these Keylime Pie Bars. I’ve already baked up 3 batches for different events.

    Some issues/changes I had to make:

    Bake time: In case anyone else is finding this–I had to bake for about 22-23 minutes before these were done. However, I have an electric oven, and I’ve never checked it with a thermometer for accuracy. It might be a little under.

    Crust: My crust seemed too dry/crumbly with just 3 tbsp of butter. I ended up adding an additional tablespoon, and then it was moist enough to form the crust. Maybe I’m just crazy…

    Garnish: Since I try to avoid inedible garnishes, I actually candied lime wedges on top, and people seemed to love it. Just sharing an option!


  41. #
    Jayposted May 21, 2014 at 2:25 am

    hey sally :))
    can i squeeze the juice out of limes and substitute that for the key lime juice tht you used?


    • Sallyreplied on May 21st, 2014 at 10:51 am



  42. #
    Loganposted May 24, 2014 at 2:24 pm

    Hi Sally, Great blog and book! I know you like feedback, so here it goes. I love all of your recipes, efforts, appreciation of your blog followers and book, and sparkly personality. But….why the teethmarks in your food photos? I just can’t enjoy looking at someone else’s partially eaten food. It takes away from your otherwise fabulous shots. I recently read an article on this topic of teethmarks in food photography blog and it was listed as a “don’t do” as a professional guideline. Anyways, love everything else! Hope you consider this feedback to be constructive.


    • Sallyreplied on May 24th, 2014 at 2:30 pm

      Thanks Logan! That’s actually a fork mark, as shown in the third photo when I cut a piece off the corner.


      • Loganreplied on May 24th, 2014 at 5:47 pm

        Ok, glad to know and that’s better than teethmarks, ha, but the shot still has that leftover look of being partially eaten by someone else. Maybe if the fork was shown holding the first bite of food, that would portray something more appetizing. Anyways, thanks for being receptive to feedback, even for the small details.

  43. #
    Kenzieposted May 26, 2014 at 10:43 pm

    I made these tonight and they were perfect for a warm
    Memorial Day night! Next time I will try with a graham cracker crust to see
    how that tastes! The gingersnap crust will be hard to beat, though!


  44. #
    Coleposted June 3, 2014 at 12:40 pm

    Excellent Sally, as usual. The only thing I want to improve is the crumbling of the crust. People loved it so much they were scooping every last lime ginger crumb up with a spoon. Obviously loved by all except forks. :). Maybe yours turned out different or you were like us and just grabbed a spoon.


    • Sallyreplied on June 3rd, 2014 at 12:48 pm

      Hey Cole! It really depends on how crunchy or thick the gingersnap cookies are – some of my crust crumbled and we did eat a little bit out of the pan with a fork! Anyway, thanks for reporting back. Glad you enjoy these!


  45. #
    Januaryposted June 15, 2014 at 8:35 pm

    I just made these for my Dad today because he loves key lime pie so much, and they were absolutely delicious! The only problem I had with them was the crust! I had to use graham crackers, and i wonder if that’s why the crust was basically just the ground up cracker with no hold/solidity? It wasn’t even a crumble really, just the finely crushed cracker. I added another tablespoon of butter to it because i thought it would hold together better, but that didn’t help at all. Is there something else I can add to make the crust an actual crust instead of just crushed graham cracker stuck to the filling? Obviously the whole thing was delicious anyways, but it was hard to get every last bit of “crust”! Thanks!


    • Sallyreplied on June 16th, 2014 at 12:33 pm

      Hi January! That has me worried – even with the butter your crust was still falling apart? Graham cracker crusts are supposed to be crumbly, but mine usually stick together quite nicely. How about using my graham cracker crust recipe next time – and really pack it into the pan nice and tight. Pre-bake for 5 minutes, too. Here is the crust recipe:


      • Januaryreplied on June 16th, 2014 at 4:03 pm

        Thank you! I’ll be sure to try that!

  46. #
    Julieposted July 1, 2014 at 4:35 pm

    Hi Sally! Doubling this recipe; do I need two 9×9’s or can I use a bigger baking pan?


    • Sallyreplied on July 1st, 2014 at 6:27 pm

      Hey Julie! You can either bake two batches in 8 or 9 inch baking pans OR double in a 9×13 pan. I am unsure of the bake time in a 9×13 pan, though.


  47. #
    Meganposted July 2, 2014 at 5:10 pm

    Hi Sally!
    First off I know this is a really old recipe and also that you’re probably very busy, so I’m not sure if you’ll reply or even see this, but I plan on using this recipe for this coming weekend and I just had a quick question: My family and I are going away up north to a cottage for a birthday party and I was thinking of making these and bringing them for dessert, but it’s a three hour car ride and it’s very hot and humid (I’m from southern Ontario, & it’s about 33 degrees right now). So my question is do you think they would make it? Or how would you suggest I transport them? I was thinking of putting them in a container and then inside of a cooler for drive, but I’m not sure.. Thanks so much in advance, and I love your blog xx


    • Sallyreplied on July 2nd, 2014 at 6:36 pm

      Hey Megan! These bars would be perfect – I suggest you make them the day before, let them chill overnight in the refrigerator. Cut them the next morning and store in a closed container… and put the container in a cooler. They will be fine as long as they are cool.


  48. #
    Rennae Walshposted July 23, 2014 at 7:46 pm

    I made these last night and my husband and I have already eaten half the pan…soo yummy!!! I love all of your recipes Sally!! I swear we have the same taste buds :-)


  49. #
    Bitaposted August 18, 2014 at 10:26 pm

    Just searched key lime pie recipes on Pinterest because I’m randomly craving it and this popped up! It’s really beautiful and I swear I can tell the taste from the photos :) I’m definitely going to try this out. Thanks Sally!!


    • Sallyreplied on August 19th, 2014 at 2:23 pm

      Thanks Bita! Let me know how you like these.


  50. #
    Charlotteposted September 18, 2014 at 4:59 am

    Hi Sally!
    I made this last night for a charity bake sale at work and everybody loved them! They weren’t very square so they were more like bars, but I’m usually too impatient for baking so I’m really pleased.
    Definitely going to be making them again!



  51. #
    Whitneyposted September 25, 2014 at 12:16 am

    I am so happy with how these turned out! I was like shocked at how good they were and how simple the recipe was! I only had grahm crackers so I used those and added a little bit more butter to make sure it would stick together. This is the first recipe I’ve tried from here and I already am so excited to try more. Thank you for sharing the recipe!


  52. #
    Chrissyposted December 13, 2014 at 3:01 pm

    Tried these today and they were delicious! Super tasty & easy to make. The impatient side of me wishes it didn’t take a few hours to cool, but it was so worth it! :)


  53. #
    Vickyposted January 29, 2015 at 2:26 pm

    Hi Sally! Your recipes are wonderful and I can’t wait to try these key lime bars. Will an 8×8 pan work? I’m thinking I’ll have to bake a little longer since the bars will be thicker…


    • Sallyreplied on January 30th, 2015 at 8:25 am

      Yep, the bake time will be slightly longer.


  54. #
    Kelley Johnsonposted March 7, 2015 at 5:18 pm

    This is my FAVORITE recipe on your site! I bake these often (1 – 2 times a month) for my family and friends here in Florida. It is the perfect blend of tangy, creamy, and spicy with that gingersnap crust. There’s actually always a bag of gingersnaps in my pantry now JUST so I can make these on call! lol Funny story – I was baking late into the night for Christmas 2014 when I realized I somehow bought “Key LEMON” juice by mistake (what in the world??). I ended up juicing little key limes all night so that I could still make the three batches I needed. lol


    • Sallyreplied on March 7th, 2015 at 6:56 pm

      Perfect Kelley. I’m so happy you love these key lime squares! They’re definitely one of my favorites too. And I’ve never heard of or seen key lemon juice?!?!


  55. #
    farrahposted March 24, 2015 at 3:05 am

    Hi Sally!Your blog is so awesome. My daughters and I love to bake and I get all our recipes from you. A question for the key lime bars, I am planning to make them as part of the dessert buffet of a party that I am hosting. Can I make this in advance, like say, 2 days before? and how should I store them? I am going to double the recipe, can I bake it in one large pan? Thanks so much!


    • Sallyreplied on March 24th, 2015 at 12:56 pm

      Hi Farrah, you can make the bars ahead of time. Keep them covered tightly in the refrigerator until serving. Use a 9×13 pan if you double the recipe.


  56. #
    Rosie Dunninghamposted April 15, 2015 at 5:07 pm

    Hi Sally, I love love love this recipe! My boyfriend would love them too so I’m hoping to send him a batch by mail, it doesn’t say in the recipe so I’m assuming they can’t be frozen…is this the case? If they can’t, then no problem I can make your amazing peanut butter brownies and freeze them for the journey so that they arrive fresh! Thanks for your help, Rosie xx


    • Sallyreplied on April 16th, 2015 at 11:35 am

      You can freeze these, Rosie– but I find that after thawing in the refrigerator, the texture is a little off.


  57. #
    Marthaposted April 17, 2015 at 3:48 pm

    Just wondering—Have you used the egg whites to make a meringue topping for these bars? Or perhaps just a meringue dollop?


    • Sallyreplied on April 18th, 2015 at 9:35 am

      I have not, but it sounds delicious.


  58. #
    samantha driveposted May 5, 2015 at 12:39 am

    I thought they sounded really yummy and fun but I just didn’t care for them. I made them to take into work for a luncheon but after sampling the finished product I opted to make something else instead. They were just too tart. I think of key lime as more subtle with a surprising twist. And I didn’t care for it paired with the gingersnap crust. But that’s just my opinion. Everyone else here loves them so Yay !!!


  59. #
    dcposted May 23, 2015 at 3:54 pm

    I used to make a key lime pie with a gingersnap crust so this is right up my alley! Sadly, my grocery store was out of key lime juice…so I went with just lime. They may not be as fab, but the lime and gingersnap should still be good! Thanks for sharing and reminding me!


  60. #
    Mardi Tanzerposted June 3, 2015 at 2:05 pm

    The recipe says to use a handheld mixer. Does it make a difference if you use a standing mixer to beat it? If so, would you use the beater attachment? (not paddle?)


    • Sallyreplied on June 5th, 2015 at 7:15 am

      It does not make a difference. Use the whisk or paddle attachment.


Leave a Comment