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This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.




Cook's Notes

The bars will keep, wrapped in plastic, in the refrigerator for up to three days.

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How would you rate this recipe?
  • anon414
    18 JUN, 2012
    I was so disappointed in this recipe, and I followed it exactly. There was way too much butter in the crust, and after baking with the liquid filling, it turned out to be completely soggy and mushy. The filling was WAY too sour - there definitely needs to be sugar or some kind of sweetener in this. The end product was inedible, and I had to throw the whole tray out. Such a waste!
    • gracekmcginley
      23 JUN, 2019
      The sweetened condensed milk is all the sugar you should need. I think that you did not follow the recipe exactly:)
  • heathertrayles
    4 FEB, 2019
    I was excited to give this recipe a try because I love key lime pie. I was left a little disappointed. Other reviewers had stated that this was too tart. Surprisingly mine ended up being slight too sweet. The filing never really set up even after being refrigerated over night. The crust was also too sweet and got soggy. I’m sure there are better recipes out there for key lime bars. I’m not interested in trying this one again.
  • leangreenbean83
    19 JUL, 2016
    I assumed everyone who said this was too sour just didn't actually like citrus, and because I love a good pucker that I would still enjoy this recipe. But the truth is, it's just unpleasantly sour, and could have really used some additional sugar in the filling in addition to the condensed milk. Powdered sugar on top helps a little, but not enough.
    • michelecelis
      26 APR, 2018
      I use two cans of condensed milk and lightly sweeten the whipping cream, It needs to be way less sweet to compliment the sweetness of the lime cream. thank you
  • edawn01
    6 JAN, 2017
    This recipe is awesome! The Keys are my favorite vacation spot, and these bars take me right back! A lot of comments saying they are too sour, they aren't. Make the recipe how the site suggests, with the whipped cream on top, and they are perfect! If you love authentic Key Lime pie, you'll love this recipe!
  • mareferg14733
    17 JUL, 2016
    I absolutely love this recipe! The crunchy graham cracker crust is a perfect contrast to the tart lime filling. I used 2/3 cups lime juice as the recipe states, though half regular limes and half key limes. The end result is very tart but I cut it into tiny squares and these little powerhouses of flavor are just right. I skipped the whipped cream and garnish, though I'll add them if I want to make these look impressive.
  • AleenaBakes
    24 MAY, 2015
    When I made this, 2/3 cup was wayy to much juice. I added an extra half a can of condensed milk and it was perfect.
  • SexySweet
    23 MAY, 2014
    I made this recipe today as Martha Stewart is the first person I turn to as a reliable source for any recipe. I was disappointed as I tasted the end result and thought that the amount of key lime juice (2/3 C) was way too much. It was far too tart even for me and my friends. However the graham crust and the overall texture of the bar were spot on. I went back to research other key lime bar recipes and many had called for nearly half the juice so I am not sure if it was a typo. I will try again..
  • MrBillTheBoss
    24 MAR, 2013
    Oh Jesus, Thank You For Blessing Us With The Beautiful and Georges..."Mrs. Anita Pelaez" and Her Original Recipe Key Lime Pies. Put Simply, The Finest Key Lime Pies On The Face Of The Earth! Nobody Does It Better Than Anita Does! So Keep The Faith Baby and Enjoy Anita's Key Lime Pies. Praise The Lord For Anita's Key Lime Pie Factory and Grill In Asheville, N.C. Near The Biltmore Estate. God is Good, God Is Great, Let Us Thank Him For The Magic Of Anita Pelaez and Her Key Lime Pies. Ahmen.
  • Happy baker
    14 MAR, 2013
    I love this recipe. It is so delicious. I am going to make them for St. Patrick's Day!
  • bakinginks
    10 AUG, 2012
    I've used this recipe a few times this summer. It is even better than the one I had been using for a pie. In fact, when I recently went to Florida (not the keys though) I ordered a slice of key lime pie at a bakery thinking I was in key lime pie territory. I ended up throwing it out because it didn't compare to the one I'm making in the midwest! I use bottled key lime juice along with my own recipe for homemade whipped cream and it's perfect.

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