• Preheat the oven to 350. Line a 2-quart non-metal baking pan -- 8x8, 11x7 or similar size -- with parchment paper with an overhang for easy removal.

Make the Graham Cracker Crust

• Crush graham crackers into fine crumbs in a food processor or blender. Or place them in a ziptop bag and crush with a rolling pin.
• Mix graham cracker crumbs, sugar, and melted butter in a small bowl until combined.
• Use a measuring cup or glass with a flat bottom to press the graham cracker crumbs into the bottom and about halfway up the sides of the pan. Use your fingers to press the crumbs into the corners.

  Use enough pressure to pack the crumbs, but don't press too firmly or the crust will become hard.
• Bake the graham cracker crust for 10 minutes. Let cool while you make the lemon bar filling.

Make the Filling

• In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, and salt.

  Add the lemon juice and lemon zest. Whisk until combined.
• Pour the mixture into the graham cracker crust.

  Bake for 25-35 minutes or until the center is completely set and the internal temperature is 145.

  It should jiggle like set jello, not like liquid. The top should not be brown or have any cracks.
• Let cool on a wire baking rack for one hour. Place in the refrigerator to cool completely for 2-3 hours.

  Store covered in the refrigerator until ready to serve.
• If desired, sprinkle powdered sugar on top.

  Use a sharp knife to cut into small squares or rectangles, wiping the knife between cuts.

Storage & Freezing

• Store leftover lemon bars covered in the pan or in an airtight container in the refrigerator for up to 3 days.
• To freeze lemon bars, wrap them in a double layer of plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator.

  I recommend freezing without the powdered sugar -- you can always add a fresh dusting when thawed.