Key Lime Graham Streusel Bars

A classic in handheld form

One of my husband’s favorite desserts is key lime pie, but honestly I’ve always had some quibbles with the basic form. The traditional filling proportions (3-5 egg yolks, a can of condensed milk, 1/2 to 3/4 c lime juice) are perfectly harmonious, but kinda look and feel skimpy in a 9” pie crust. Doubling the filling amounts is overkill. One and half times the amount is out of the question, as it would result in a dreaded leftover 1/2 can of condensed milk. Adding another dairy product to stretch the filling dulls the piquancy of the lime.

So I’ve moved to making key lime pie either in a tart pan or as bars, which are a neater match for the classic proportions. Bars are my favorite, as they’re easy to portion and don’t require plates or utensils.

Classic graham cracker crusts are a wonderful invention. However, they can quickly go soggy in the fridge, often leaking a sugary syrup after a day or so. (It’s the moisture from the filling pulling the sugar from the crust — inevitable over time.) So for this recipe I’ve opted for a sturdy shortbread-style crust, with graham cracker crumbs standing in for part of the flour as a nod to the original. Reserving part of the mixture to sprinkle over the top adds a lovely pop of texture.

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Key Lime Graham Streusel Bars

Makes one 9x9 pan