Ree Drummond’s 6-Ingredient Margarita Bars Taste Just Like Summer

The opening chapter of my not-yet-started memoir will be called “Live, Laugh, Limes,” in honor of my everlasting devotion to a great margarita. Frozen, on the rocks, spicy, skinny, or Cadillac margarita—pour me another, bartender.

To my fellow fans of lime and top-shelf tequila, I have good news: Your happy hour margs have merged with Key lime pie to create Ree Drummond’s Margarita Bars.

With six ingredients for the alcohol-free version, plus a touch of tequila and orange liqueur if you’d like, you can toast silky, graham cracker-crusted, salt-topped treats by the pool all summer long. 

Like Ree says, “It’s always the right time for a margarita!”

Thanks to her margarita bars, dessert is the right time for a margarita, too. If you decide to add spirits, don’t worry about the bars being too boozy. The alcohol cooks off a bit, and you’ll use only 5 ounces total, which is the rough equivalent of two standard margaritas.

Does This Dessert Taste Like a Margarita?

If you don’t mind your margs with a buttery, graham cracker rim, then yes, this dessert tastes like a margarita. I like to think of the sweet crust as the irresistibly soft sand at the edge of a crystal-clear ocean, setting the stage for my island drink-turned-dessert.

This velvety custard filling positively melted in my mouth, with a sprinkle of flaky sea salt to give it briny vacation flair. Since this simple recipe is refrigerator and freezer-friendly, it’s my go-to make-ahead dessert for every summer party.

Tips for Making Ree Drummond’s Margarita Bars

• Make the filling just before pouring it over the crust. If you let it sit too long before baking, the lime juice will curdle the mixture. I whisked the sweetened condensed milk and egg yolks in one bowl and put the tequila, lime juice, lime zest, orange liqueur, and salt in another. I whisked them together when I was ready to assemble the dessert.
• It’s fine to skip the alcohol. This recipe turns out equally zesty and zippy without tequila or orange liqueur. 
• If you don’t have orange liqueur on hand, use 2 teaspoons of orange zest or marmalade instead. Both lend a distinct citrus flavor.
• Cut the bars after chilling the dish in the fridge overnight. Top with a confetti of fresh lime zest and flaky sea salt just before serving.