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Preheat the oven to 350°F (175°C). Line an 8x8 or 9x9-inch square pan with parchment paper, leaving some overhang on the sides for easy removal.
In a food processor add graham cracker crumbs, sugar, salt, and melted butter. Pulse until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even layer.
Bake for 10 minutes. Let it cool while you prepare the filling.
In a large bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Add the key lime juice and zest, and whisk again until fully combined. The mixture will thicken slightly on its own.
Pour the filling over the warm crust and smooth the top. Bake for 15–18 minutes, or until the edges are set and the center looks just slightly jiggly.
Let the bars cool, then refrigerate for at least 4 hours (preferably overnight) until fully set.
Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles. Wipe your knife clean between cuts for neat edges.
Top with whipped cream (recipe here), lime zest, and lime slices.