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1
Preheat oven to 350F.
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2
Make crust: Stir together graham cracker crumbs, sugar, and butter in a small bowl.
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3
Press evenly onto bottom of an 8-inch square glass baking dish.
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4
Bake until dry and golden brown, about 10 minutes.
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5
Let cool completely on a wire rack.
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6
Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment.
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7
Mix on high speed until very thick, about 5 minutes.
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8
Reduce speed to medium.
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9
Add condensed milk in a slow, steady stream, mixing constantly.
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10
Raise speed to high; mix until thick, about 3 minutes.
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11
Reduce speed to low.
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12
Add lime juice; mix until just combined.
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13
Spread filling evenly over crust using a spatula.
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14
Bake, rotating halfway through, until filling is just set, about 10 minutes.
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15
Let cool completely on a wire rack.
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16
Refrigerate at least 4 hours or overnight.
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17
Make garnish: Cut into 2-inch squares.
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18
Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment.
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19
Mix on medium-high speed until stiff peaks form.
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20
Garnish bars with whipped cream and a slice of lime.
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21
Ungarnished bars can be refrigerated in an airtight container up to 3 days.
