1
: Mix together crumbs, 1/4 cup (50 mL) sugar, and butter until well combined. Press onto bottom and up sides of a parchment paper-lined 9 x 9" (2 L) baking pan. Place in refrigerator or freezer to firm.
2
: In medium bowl, combine 3 tbsp (45 mL) sugar and cornstarch. Gradually stir in Eagle Brand, then the egg. Add the lime zest and lime juice; stir just until combined. Take crust from refrigerator and immediately pour filling overtop.
3
: Bake in preheated 325°F (160°C) oven 25 minutes or until the edges look firm, but centre is still slightly unset. Cool completely. Cover and chill 2 hours or overnight. Cut into bars. Serve chilled with whipped cream, berries, or as desired.