The Best lemon Pie Bars with graham cracker crust

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For the crust

1 1/2 cup graham cracker crumbs or 12 full crackers finely crushed

3 tbsp brown sugar

6 tbsp melted butter

For the filling

14 oz sweetened condensed milk

4 oz cream cheese room temp

2 tbsp sugar

6 large egg yolks

1 cup fresh lemon juice

1 tbsp fresh lemon zest

For the topping

1 1/2 cups heavy cream

3-4 tbsp powdered sugar

1 tsp vanilla extract

Lemon zest for garnish

Preheat oven to 350°. Line a 8 x 8 baking dish with parchment paper, leaving overhang on two sides for easy lifting. 

In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter, mixing until texture resembles damp sand. Press the mixture evenly into the bottom of the pan. Bake 10 minutes, or until the crust is lightly golden and set. Remove from the oven and let it cool completely. Reduce oven temp to 300°.

In a medium bowl, beat cream cheese until smooth. Then add the sweetened condensed milk to cream cheese and and whisk periodically. Next, whisk in egg yolks, sugar, vanilla, lemon juice and 1 tablespoon of lemon zest. Carefully pour the filling over the cooled crust.

Return the pan to oven and bake at 300° for 30-35 minutes until the filling is set in center but has a jiggle like jello  don’t over bake  cool completely for 2 hours on wire rack.

Cover and refrigerate at least 3 hours before slicing and serving. Use the parchment liner to lift the bars for easier cutting.

Prepare the topping using a hand mixer, beat the heavy cream, powdered sugar and vanilla in a medium bowl until peaks form. Spread the whipped cream evenly over the bars and finish with a sprinkle of lemon zest.