Lemon Bars with Condensed Milk

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, stir together graham cracker crumbs, sugar, and 1.5g salt. Pour in the melted butter and mix until the consistency resembles wet sand.
3. Press the mixture firmly into the bottom of the pan using the back of a spoon. Bake for 8–10 minutes until the edges are slightly toasted.
4. While the crust par-bakes, whisk the sweetened condensed milk and eggs together until smooth. Stir in the fresh lemon juice, lemon zest, and 1.5g salt, mixing gently to avoid excessive air bubbles.
5. Pour the lemon mixture over the hot crust. Return the pan to the oven and bake for 18–22 minutes until the edges are set but the center still has a slight jiggle.
6. Allow the bars to cool completely at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.