I have made this recipe for years. My children always chose it for their birthday party over any other

Instructions:

1. Prepare the Crust (10 minutes):

   • Preheat your oven to 350°F (180°C). Grease an 8-inch square baking dish with melted butter.
   • In a food processor or blender, grind the graham crackers into fine crumbs.
   • Alternatively, you can place the graham crackers in a zip-lock bag and crush them with a rolling pin.
   • In a large bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and the crumbs are evenly moistened.
   • Press the crumb mixture firmly into the bottom of the prepared baking dish.
   • Use a spatula or the back of a measuring cup to ensure the crust is evenly packed.
   • Bake the crust for 8-12 minutes, or until lightly golden brown.
   • Remove the pan from the oven and let the crust cool completely on a wire rack before adding the filling.

2. Make the Lemon Filling (10 minutes):

   • In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth and well combined.
   • Stir in the fresh lemon juice and whisk until everything is fully incorporated. The filling will become slightly thicker at this point.

3. Bake and Chill (30 minutes + 1 hour):

   • Pour the lemon filling over the cooled crust, spreading it evenly to the edges.
   • Bake the lemon squares for 15 minutes, or until the filling is set. The edges will be slightly golden brown, and the center should be just barely set (it will continue to firm up as it cools).
   • Remove the pan from the oven and let the lemon squares cool completely on a wire rack at room temperature.

4. Serve and Enjoy!

   • Once cool, refrigerate the lemon squares for at least 1 hour, or until the filling is completely chilled and firm.
   • Cut the lemon squares into squares and serve cold. Enjoy them plain or with a dollop of whipped cream for an extra decadent treat.