Key Lime Bars

In this luscious bar cookie, the Key lime filling is sandwiched between a rich crust and a pistachio crumb topping.

Key Lime Bars
Yield: 48 bars Prep 20 mins Chill 2 hrs Bake 350°F 30 mins


  • 1 box (18.25 ounces) lemon cake mix
  • 1 egg, separated (reserve yolk for filling)
  • 3 tablespoons butter, softened
  • 2 teaspoons grated lime rind
  • 2 tablespoons fresh lime juice
  • 3 egg yolks (plus 1 yolk reserved from crust above)
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup fresh lime juice
  • 2 teaspoons grated lime rind
  • 3/4 cup reserved lemon cake mix (from crust)
  • 1/2 cup shelled pistachios, coarsely chopped
  • 2 tablespoons butter, softened

Make It

1. Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with nonstick foil or regular foil coated with nonstick cooking spray.


2. Set aside 3/4 cup cake mix. In large bowl, combine remaining cake mix, egg white, butter, rind and juice. Beat with hand mixer until coarse crumbs form. Press over bottom of prepared pan. Prick with fork.

3. Bake in 350 degree oven 15 minutes.


4. In small bowl, beat 4 yolks until light colored and slightly thickened, 3 minutes. Stir in milk. Beat in juice in two parts. Stir in rind.


5. In small bowl, combine the reserved 3/4 cup cake mix from the crust above and the nuts. With hands, work butter into cake mix mixture until coarse crumbs form.

6. Remove crust from oven. Pour filling evenly over crust, smoothing to edges. Sprinkle evenly with crumb.

7. Bake in 350 degree F oven until set, 15 minutes. Let cool in pan on rack 20 minutes. Refrigerate to chill, 2 hours.

8. Remove from refrigerator; using ends of aluminum foil, lift bar from pan. Cut into 48 pieces and serve. (Or refrigerate, covered, for up to 1 week before serving.) Makes 48 bars.

Nutrition Facts

Amount Per Serving: cal. (kcal): 97, Fat, total (g): 4, chol. (mg): 27, sat. fat (g): 2, carb. (g): 13, fiber (g): , pro. (g): 2, sodium (mg): 91, Percent Daily Values are based on a 2,000 calorie diet.