Instructions

• Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan.
• Make the crust: Grind graham crackers into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, then stir in the melted butter. Press into the bottom of the lined pan.
• Prebake crust: Bake the crust for 10 minutes. Cool for a few minutes.
• Make the filling: Beat the cream cheese on medium-high speed until smooth. Beat in the egg yolks, then sweetened condensed milk, key lime juice, and lime zest until combined. Pour filling evenly onto the warm crust.
• Bake for about 18-20 minutes, or until the edges are set and the center is slightly jiggly.
• Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack, then chill in the refrigerator for at least 2-3 hours.
• Lift the parchment paper out of the pan and cut into squares. Garnish with whipped cream, lime slices, and/or extra lime zest.
• The bars stay fresh in an airtight container in the refrigerator for up to 5 days.