Old-Fashioned Lemon Icebox Bars

IngredientsGraham Cracker Crust:2 cups graham cracker crumbs (about 14–16 full sheets)⅓ cup granulated sugar½ cup (1 stick) unsalted butter, meltedPinch of fine saltCreamy Lemon Filling:2 cans (14 oz each) sweetened condensed milk¾ cup freshly squeezed lemon juice (about 4–5 lemons)1 tbsp freshly grated lemon zest4 large egg yolksWhipped Topping & Garnish:1 ½ cups heavy whipping cream (chilled)⅓ cup powdered sugar1 tsp pure vanilla extractExtra fresh lemon zest for garnishStep-by-Step Instructions1. Prepare the CrustPreheat the oven to 350°F (175°C).In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the texture resembles wet sand.Press the mixture firmly into an even layer along the bottom and slightly up the sides of a 9×13-inch glass baking dish.Bake for 8 to 10 minutes until lightly golden and fragrant. Remove and let cool completely.2. Whisk the Lemon FillingIn a large mixing bowl, whisk together the egg yolks and sweetened condensed milk until smooth and slightly pale.Whisk in the freshly squeezed lemon juice and grated lemon zest until fully incorporated and slightly thickened.Pour the filling over the cooled crust and spread it evenly with a spatula.3. Bake & SetBake at 350°F (175°C) for 15 minutes, or until the center is set with a very slight jiggle.Remove from the oven and cool to room temperature on a wire rack (about 1 hour).Transfer to the refrigerator to chill for at least 3–4 hours until completely cold and firm.4. Top and ServeIn a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.Spread the whipped cream evenly over the chilled lemon layer.Finish with freshly grated lemon zest, slice into squares, and serve cold.Baker’s Tips for SuccessUse Fresh Lemons: Bottled lemon juice lacks the bright, aromatic oils present in fresh zest and juice.Clean Slices: Wipe your knife with a warm, damp cloth between each slice to achieve sharp, bakery-style bakery squares.Make-Ahead Friendly: This dessert sets firmer and tastes better when made 24 hours in advance. Keep covered in the refrigerator for up to 4 days.