Ingredients

• cooking spray
• 1.75 cups graham cracker crumbs
• 0.5 cups unsalted butter
• 0.33 cups white sugar
• 0.75 teaspoons kosher salt
• 10 large egg yolks
• 2 , 14 ounce
• 4 teaspoons lime zest
• 0.75 cups lime juice
• 0.25 cups tequila
• 2 tablespoons orange liqueur
• flaky sea salt , Optional

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Lightly coat with cooking spray; set aside.
3. 3 Stir graham cracker crumbs, melted butter, sugar, and 1/4 teaspoon of the salt together in a bowl until fully combined and resembles wet sand. Transfer to prepared baking pan, and firmly press into an even layer on bottom of pan.
4. 4 Bake in the preheated oven until just golden brown and fragrant, 8 to 10 minutes. Remove from oven, and let cool slightly, about 5 minutes.
5. 5 Whisk yolks, condensed milk, lime zest and juice, and remaining 1/2 teaspoon salt together in a large bowl until smooth. Add tequila and orange liqueur; whisk until fully combined, about 30 seconds. Pour over slightly cooled crust.
6. 6 Bake in the preheated oven until edges are set and center has a slight jiggle, 25 to 28 minutes.
7. 7 Remove from oven; let cool to room temperature in pan on wire rack, about 1 hour. Place in freezer, uncovered, until chilled and set, at least 2 hours or up to 12 hours.
8. 8 Using excess foil as handles, remove bars from pan, transfer to a cutting board; cut evenly into 16 bars, trimming edges, as desired. Garnish with flaky sea salt and additional lime zest. Serve.

Nutrition per serving