Ingredients
Method
- Heat the oven to 350°F (177°C) and line a square baking pan with parchment, allowing excess paper to hang over the sides.
- Crush the graham crackers into fine crumbs using a processor, blender, or sealed bag with a rolling pin.
- Combine the crumbs with sugar, then stir in the melted butter until the mixture resembles damp sand with no large chunks remaining.
- Firmly press the crumb mixture into the bottom of the prepared pan, creating an even base layer.
- Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly.
- Beat the softened cream cheese until smooth and creamy using a mixer, scraping down the bowl as needed.
- Add the egg yolks and beat again until fully blended and silky.
- Mix in the condensed milk, lime juice, and zest until the filling is uniform, then whisk briefly by hand to remove any hidden lumps.
- Pour the lime filling evenly over the warm crust, smoothing the surface if needed.
- Bake until the edges appear set and the center still has a gentle jiggle, about 18–20 minutes.
- Cool the pan on a rack for 30 minutes, then refrigerate until completely chilled and firm, at least 2–3 hours.
- Lift the bars out using the parchment overhang, slice into squares, and garnish if desired before serving.
Nutrition
Notes
These bars are at their best once fully chilled, when the citrus flavor settles into that classic key lime tang. Each bite is creamy, cool, and perfect for warm afternoons or make-ahead desserts that feel a little special.