Easy Margarita Key Lime Bars Recipe

Easy Margarita Key Lime Bars Recipe

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Easy Margarita Key Lime Bars Recipe

I love these bars so much.  The fresh lime juice adds that punch, keeping them light, and a good dose of lime zest is major bang for your buck in the flavor department. You could also add the zest of an orange if you wanted to. There are no rules here! With a golden graham cracker crust and lush tequila spiked filling, these easy margarita bars are sure to become your new go-to dessert!

Ingredients

Graham Cracker Crust:
  • 1.5 cups graham cracker crumbs
  • 2 tbsp. granulated sugar
  • Pinch of salt
  • 6 tbsp. unsalted butter, melted
Margarita Filling:
  • 4 ounces softened cream cheese
  • 14 ounces sweetened condensed milk
  • 4 egg yolks
  • Pinch of salt
  • Zest of 2 limes
  • 1/3 cup fresh lime juice
  • 2 tbsp. plus 1 tsp. tequila
  • 2 tsp. Tripe Sec or orange flavored liqueur of choice
  • 1/4 tsp. vanilla extract
Whipped Cream Topping:
  • 1/2 cup heavy cream
  • 2 tbsp. powdered sugar
  • 1 tsp. Triple Sec
  • Lime and/or orange zest for garnish

Instructions

  1. Preheat oven to 350 degrees. Spray 8×8-inch pan with nonstick pan spray, line with parchment paper, and spray once more.
  2. In a medium size mixing bowl, mix together graham cracker crumbs, sugar, salt and melted butter. Press evenly into the bottom of prepared pan and bake for 8-10 minutes. Set aside.
  3. In the bowl of an electric mixer, or with a hand mixer, cream cream cheese until smooth. Add sweetened condensed milk, egg yolks, salt and lime zest and mix on medium speed until well combined and smooth.
  4. Add lime juice, tequila, triple sec and vanilla, and mix on low speed until smooth. Pour filling on top of baked crust (it’s okay if the crust is hot) and bake for 16-20 minutes, rotating once halfway through. Bars are done when they are set on top.
  5. Once bars have cooled to room temperature, cover with plastic wrap and refrigerate at least 4 hours. I prefer to chill these overnight for best results.
  6. When ready to cut the bars, lift them out of the pan by the parchment paper (you may have to let them stand on the counter for 5 minutes to make their release easier) and place on large cutting board. Using a clean, hot knife, cut bars into three even rows. Rotate cutting board and cut three rows once more, yielding 9 squares.