Preparation Steps

• Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment or lightly grease it.
• In a medium bowl combine graham cracker crumbs, granulated sugar and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
• Bake the crust for 10 to 12 minutes until set and lightly golden. Remove from oven and allow to cool completely.
• Beat the softened cream cheese with 1 cup powdered sugar until smooth and creamy. Spread the cream cheese layer evenly over the cooled crust.
• In a bowl whisk together the sweetened condensed milk, fresh lemon juice, remaining 1/2 cup powdered sugar, lemon zest and salt until smooth. Pour the lemon mixture over the cream cheese layer and spread evenly.
• Refrigerate the pan for at least 2 to 4 hours (or overnight for best set) until the lemon layer is firm.
• Whip the chilled heavy cream with remaining powdered sugar until stiff peaks form. Spread the whipped cream over the set lemon layer and garnish with additional lemon zest if desired.
• Slice into bars and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.