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. Set aside.
• Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them 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 while preparing the filling.
• Make the filling: Using a handheld or stand mixer, beat the cream cheese on medium-high speed until smooth. Beat in the egg yolks, then add the sweetened condensed milk, key lime juice, and lime zest until combined. Pour the filling evenly onto the warm crust.
• Bake for about 18-20 minutes, or until the edges appear set and the center is only slightly jiggly.
• Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack and 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 and lime slices, if desired.
• The bars stay fresh in an airtight container in the refrigerator for up to 5 days.