• Preheat oven to 325°F. In a small bowl, mix the graham crackers, sugar and butter. Press firmly into a 9 x 9 x 2-inch ungreased foil pan. In another small bowl, beat the egg yolks, condensed milk, and lemon juice on low-medium speed for one minute. Pour evenly over the crust and bake for 30 minutes or until set.
• Using two oven mitts, carefully remove from the oven and let cool on a wire rack. Once completely cooled, spread the whipped cream over the top.
• Label a large freezer bag with the name, expiration date and thawing directions (below). Cover the pan with plastic wrap and place in the freezer bag. Freeze up to a month. If not freezing, this can also be kept in the fridge for several days.

Thawing Directions:

• Before serving, let stand at room temperature for 30 minutes. Cut into bars.