Preparation

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a rimmed baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add the crumbs to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated.
• Drizzle melted butter into the crumb and sugar mixture and continue stirring until incorporated.
• Spoon the graham cracker crumb mixture into each of the four jars, dividing it evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs.
• Use a microplane zester to zest one of the limes. Add the zest, along with the sweetened condensed milk, lime juice, and egg yolks, to a medium bowl. Stir with a whisk until well-combined.
• Divide the mixture evenly between the jars.
• Bake until the filling no longer jiggles and is set, about 15 minutes.
• Let jars cool at room temperature for about 30 minutes, then cover with mason jar lids and bands and refrigerate for at least two hours.
• To serve, top with whipped cream and a lime slice.