Key Lime Pie Bars

Make the graham cracker crust:

1. Grease an 8-inch (20cm) square pan with butter and line with parchment paper.
2. Preheat the oven to 350°F / 180°C / Gas Mark 4, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
3. If you've purchased whole graham crackers and not graham cracker crumbs, you need to pulse them in a food processor with sugar until crumbs form.
4. Add the cookie crumbs, salt, and melted butter into the pan. Stir with a spoon until all the crumbs are coated in butter.
5. Press the mixture firmly into the bottom of the pan. I like to start with a spoon and then press the crumbs with the bottom of a measuring cup.
6. Bake the crust for 10-12 minutes or until golden.
7. Chill the crust for 10 minutes before filling.

Make the filling:

1. Combine egg yolks, cream cheese, lime zest, and sweetened condensed milk, mixing well with an electric mixer.
2. Slowly add lime juice, while continuing to mix until well blended. Mix it for about 2 minutes.
3. Pour the mixture into the baked cookie crust

Bake:

1. Bake for 20 minutes. The pie can be a little bit jiggly in the middle but it should look set on the surface and not 'wet'. There's no need to test it with a cake tester - it will be still a little bit too wet, it needs to be chilled to fully set.
2. Let cool to room temperature then put in the fridge for at least 4 hours and preferably 8 hours or overnight to fully set. When covering it with plastic foil make sure the pie is cooled down and the foil doesn't touch the surface of the filling (it will leave marks, but you can also always cover them with whipped cream).
3. Beat heavy whipping cream with sugar until stiff.
4. Cut the pie into 9 bars (squares). Dollop a heaped tablespoon of whipped cream onto each bar. You can decorate the bars with lime slices.
5. Enjoy!