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

Preheat the oven to 350°F (177°C). Line an 8x8 or 9x9 square pan with parchment paper.
Separate the eggs when they are still cold, then let them sit at room temperature while you prepare the crust.
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