Lemon Icebox Bars

Directions

1. 1
   Make Crust: Place graham crackers in the bowl of a food processor and pulse until crumbs are formed.
2. 2
   Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand.
3. 3
   Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it.
4. 4
   Refrigerate until ready to use.
5. 5
   Make the filling: In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes.
6. 6
   Add lemon zest and juice and beat until fully incorporated, another 30 seconds.
7. 7
   In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes.
8. 8
   Stir the gelatin into the cream cheese-lemon mixture until well incorporated.
9. 9
   Pour the filling over the crust.
10. 10
    Refrigerate for 8 hours or overnight, until filling is firm.
11. 11
    Slice into 2-inch squares using a chilled knife coated with cooking spray.