for the crust
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
1-1/2 cup (about 24 squares) graham-cracker crumbs
1/4 cup sugar

for the filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (i used 3 lemons)

preheat oven to 350 degrees. brush an 8-inch square baking dish with melted butter. line bottom with parchment
paper, leaving a 2-inch overhang on two sides.
in a food processor, finely grind the graham-cracker squares. then add in sugar and butter and blend to mix.
press mixture into bottom and 1 inch up sides of prepared pan. bake until lightly browned, 8 to 12 minutes. cool
crust, 30 minutes.
to make the filling: in a large bowl, whisk together egg yolks and condensed milk. add lemon juice; whisk until
smooth. pour filling into cooled crust; carefully spread to edges.
bake until set, about 15 minutes. cool in pan on rack; then chill at least 1 hour before serving. using parchment
paper overhang, lift out of pan, and transfer to a cutting board. with a serrated knife, cut into 16 squares, wiping
knife with a damp kitchen towel between each cut.

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