Step 1

For the crust: Preheat the oven to 350 degrees F.

Step 2

In a medium bowl, use a fork to combine the crushed graham crackers, lemon zest, 3 tablespoons butter and a nice pinch of salt. Use the remaining 2 tablespoons butter to brush the bottom of an 8-inch square baking pan. Cut and place parchment paper on the bottom with the excess hanging over on two opposite sides to use as handles to remove the bars when done baking. Bake until golden and set, 10 to 15 minutes.

Step 3

For the filling: In a large bowl using a hand mixer or a whisk, combine the sweetened condensed milk, yolks, lemon juice, lemon extract and a tiny pinch of salt. Pour onto the prepared graham crust and bake until set and slightly golden around the edges, 20 to 25 minutes. Cool on a rack for about an hour, then refrigerate to chill completely, about 5 hours. Remove and slice into 24 bars. Dust with confectioners’ sugar (I like a heavy dusting!) and serve.