Yields:
16 serving(s)
Prep Time:
30 mins
Total Time:
4 hrs 20 mins
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Your favorite summer cocktail just got a dessert makeover! Inspired by classic margarita recipes, these bars are the perfect balance of sweet, salty, creamy, and tangy, with just a little kick of tequila (or not, if you prefer!). Similar to a Key lime pie, the silky and citrusy filling is set over a buttery graham cracker crust that brings just the right amount of crunch. The bars hold up in the fridge beautifully and are ideal for making ahead of your next cookout, picnic, or back-porch hang. Just before serving, sprinkle each bar with a pinch of flaky salt and a little lime zest for that can't-miss margarita finish.
Brighten up your summer with more fruity dessert recipes found here.
Do margarita bars contain alcohol?
Yes, they have both tequila and orange liqueur. And because they don’t bake for a very long time, the alcohol does not cook out. If you want to make these alcohol-free, substitute the tequila for ¼ cup of lime juice and the orange liqueur for 2 tablespoons of orange juice.
What do you do with the leftover egg whites?
Egg whites are incredibly versatile, so don't let them go to waste. Stir them into a breakfast scramble for extra protein, or save them for baking recipes that call for airy, fluffy texture—like angel food cake, macaroons, or pavlova.
Leftover egg whites can be stored in the refrigerator for up to 3 days. Unlike yolks, which tend to dry out and change texture, egg whites also freeze beautifully. You can freeze them in bulk or portion them out in ice cube trays for easy use later—they’ll keep in the freezer for up to 1 year.
Why do you need to butter both the pan and the parchment paper?
Buttering both the pan and the parchment paper does double duty. First, it helps keep the parchment in place so it doesn’t slide around while you press in the graham cracker crust. Second, it adds an extra layer of nonstick insurance—because even though parchment is naturally nonstick, a little butter goes a long way to make sure every last crumb releases cleanly.
How long can you store margarita bars?
These bars can be stored in an airtight container in the refrigerator for up to 5 days and the freezer for up to 3 months. They taste amazing frozen and the alcohol content in the filling helps them soften quickly.
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Ingredients
For the Crust:
- 6 Tbsp.
salted butter, melted, plus more for the baking pan
- 12
graham cracker sheets (about 6.4 ounces)
- 2 Tbsp.
sugar
For the Filling:
- 1
(14-ounce) can sweetened condensed milk
- 4
large egg yolks
- 1/2 cup
fresh lime juice, plus 1 tablespoon lime zest, plus more for garnish
- 1/4 cup
blanco tequila
- 2 Tbsp.
orange liqueur
- 1/4 tsp.
kosher salt
Flaky sea salt, for garnish
Directions
- Step 1For the crust: Preheat the oven to 350°F. Lightly butter a 9-inch square baking pan, line it with parchment paper with a 1-inch overhang over the sides of the pan, and butter again.
- Step 2In a food processor, combine the graham crackers and sugar. Pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the crumb mixture into the bottom of the prepared baking pan using the bottom of a measuring cup or glass. Bake until just set, about 10 minutes. Let cool before filling, about 30 minutes.
- Step 3For the filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, lime zest, tequila, orange liqueur, and kosher salt until smooth. Do not prepare the filling more than 10 minutes before baking or the lime will curdle the egg yolks.
- Step 4Pour the filling into the crust and bake until the center of the filling is just set and the edges are fully set, 15 to 17 minutes. Let the bars cool in the pan on a wire rack at room temperature for 1 hour, then refrigerate until cold, at least 2 hours and up to overnight.
- Step 5Use the parchment overhang as a sling to lift out the bars to a cutting board. Cut into 16 pieces and top with flaky salt and more lime zest before serving.
Tip: Do not prepare the filling more than 10 minutes before baking; the acid in the lime juice will cause the egg yolks to curdle, altering the smooth and luscious texture of the filling.
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