• Preheat the oven to 325F then line an 8x8 glass baking pan with parchment paper and set asice.
• In a large bowl, whisk the graham cracker crumbs, sugar, salt, and melted butter.
  1 & 1/3 cup graham cracker crumbs, 2 tbsp granulated sugar, 1/4 tsp salt, 5 tbsp butter
• Press the graham cracker mixture into the prepared baking pan and bake in the preheated oven for 10 minutes.
• Once the crust is out of the oven, bring the heat up to 350F and start the filling as the crust cools down.

Make the lemon filling

• In another large bowl whisk the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt until combined.
  2 cans sweetened condensed milk, 4 egg yolks, 2 tbsp lemon zest, 2/3 cup lemon juice, 1/4 tsp salt
• Pour the lemon filling on top of the graham cracker crust and bake for 25-30 minutes or until the center is completely set and the internal temperature is 145F.
• Let the lemon bars cool down at room temperature until fully cool then transfer to the fridge for 5-7 hours.
• Once ready to enjoy, slice and serve. Sprinkle with powdered sugar if desired.