1-For the crust, grind the 12 full-sheet graham crackers into fine crumbs and stir them together with the 1/4 cup granulated sugar, then mix in the 6 tablespoons of melted unsalted butter until the mixture is thick and sandy. Press the mixture into the pan without packing it too hard to keep it crunchy and buttery, then bake for 10 minutes and let it cool slightly.

2-Now for the filling, beat the 4 ounces of softened full-fat cream cheese until smooth, add the 4 large egg yolks, and mix well. Beat in the 14-ounce can of sweetened condensed milk, the 1/2 cup key lime juice, and the 2 teaspoons lime zest until combined with no lumps, creating a smooth, creamy mixture that’s full of zesty flavor.

3-Spread the filling evenly over the warm crust and bake for 18 to 20 minutes until the edges are set and the center is slightly jiggly. This step is crucial for that perfect custard-like texture, so keep an eye on it to avoid overbaking.

4-Once done, cool the bars for 30 minutes at room temperature, then refrigerate for 2 to 3 hours or until chilled and firm. This chilling time lets the flavors meld and makes cutting easier, ensuring your bars don’t fall apart.

5-Finally, lift the bars out using the parchment paper and cut into squares with a sharp knife, wiping the knife clean between cuts for neat edges. Garnish with whipped cream and lime slices if desired, and you’re ready to serve a refreshing treat.