Key Lime Bars

Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
Spread filling evenly over crust using a spatula.
Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack.
Refrigerate at least 4 hours (or overnight). Cut into 2-by-2-inch bars.

Ingredient :

1 cup plus 2 ½ tablespoons finely ground graham cracker crumbs
⅓ cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 ½ teaspoons finely grated lime zest
⅔ cup fresh Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
¼ cup heavy cream
2 Key limes, thinly sliced into half-moons