Use fresh-squeezed Key lime juice if Key limes are in season.
If not, bottled Key lime juice works well.
A 1-to-1 mixture of regular lime juice and lemon juice will give you a similar floral flavor.
Photo:Greg Dupree
Line a 9-by-13-inch metal baking pan with parchment paper, leaving a 1-inch overhang on 2 sides.
Process graham crackers in a food processor until finely ground, about 15 seconds.
Transfer the crumbs to a medium bowl.
Greg Dupree
Add sugar, butter and salt; stir to coat until the mixture resembles wet sand.
Transfer to the prepared baking pan; press evenly into the bottom of the pan.
Bake until fragrant and golden brown, 10 to 12 minutes.
Greg Dupree
Let cool while preparing filling.
Reduce oven temperature to 300F.
Rinse and dry the food processor bowl.
Greg Dupree
Process cream cheese until smooth, about 30 seconds.
Scrape down the sides of the bowl and add skyr; process until combined, about 20 seconds.
Add eggs, 1 at a time, pulsing between each addition until just combined.
Greg Dupree
Pour the filling into the graham cracker crust.
Bake until just set but still slightly jiggly, about 40 minutes.
Let cool for 1 hour.
Refrigerate, uncovered, for at least 4 hours or up to 12 hours.
Cut into 15 (2 1/2-by-2 3/4-inch) bars.
Garnish with lime zest and lime slices, if desired.
