Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and line it with parchment paper, leaving an overhang on two sides for easy removal.
Make the Crust:
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
Prepare the Lemon Filling:
In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
Pour the lemon filling over the pre-baked crust, spreading it out evenly.
Bake the Lemon Squares:
Return the dish to the oven and bake for 15-20 minutes, or until the filling is set and slightly firm to the touch.
Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled and set.
Prepare the Creamy Topping:
In a medium bowl, whip the heavy cream until it starts to thicken.
Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
Spread the whipped cream evenly over the chilled lemon filling.
Serve:
Carefully lift the lemon squares out of the pan using the parchment paper overhang.
Cut into squares using a sharp knife, wiping the knife clean between cuts for neat slices.
Tips for Perfect Lemon Squares:
Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice. Bottled lemon juice can have a different taste and acidity level.
Room Temperature Ingredients: Ensure that your egg yolks are at room temperature to achieve a smoother filling.
Chilling Time:
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