Baked Lemon Bars That Bring the Zing (with Graham Cracker Crust!)

Preheat the oven to 350°F (177°C). Line an 8x8 square pan with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
1 ½ cups graham cracker crumbs, ⅓ cup butter, ¼ cup granulated sugar
Transfer the crumb mixture to the prepared pan and press it evenly across the bottom of the pan.
Bake for 8-10 minutes, or until the crust is golden. Cool completely.
In a large bowl, whisk the sweetened condensed milk, egg yolks, lemon zest and juice until all of the ingredients are fully incorporated.
2 cans sweetened condensed milk, 4 large egg yolks, 1 tablespoons lemon zest, ¾ cup lemon juice
Pour the mixture over the cooled crust, then bake for 20-24 minutes, or until the outer edges of the filling are set and the inside is slightly jiggly. The temperature of the center of the bars should be 145°F (63°C).
Let cool for an hour at room temperature, then transfer to the refrigerator and continue cooling for at least 4 hours, or overnight.
Pull up on the edges of the parchment paper to lift the bars out of the pan and place them on a cutting board. Cut with a sharp knife. Dust with powdered sugar before serving.
powdered sugar