To make the filling, in a large bowl, whisk together egg yolks and condensed milk. Then add lime juice and lemon juice and whisk until smooth. Pour the filling into the cooled crust; carefully spread it to the edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using a parchment paper overhang, lift out of the pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.
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