• Preheat oven to 350 degrees F.
• Line a 9" x 9" baking dish with parchment paper so that it hangs over the edges by about 1". Spray with nonstick cooking spray and set aside.

Graham Cracker Shortbread Crust

• In a medium-sized mixing bowl, combine the graham cracker crumbs, flour, sugar, and salt and whisk together. Add the room temperature butter and mix with a pastry cutter (or your fingers) until the mixture is combined and slightly crumbly. Pat the graham cracker shortbread dough into the bottom of the prepared baking dish.
• Bake in a preheated oven for about 8 minutes, or until lightly golden brown. Remove from the oven and cool for a minute before adding the cream cheese layer.

Cream Cheese Layer

• While the crust is baking, add the room temperature cream cheese and sugar to a large mixing bowl. Beat together using a handheld mixer until light and fluffy, or about 3 minutes. Add the egg and vanilla, then mix again on low speed until smooth.
• Spoon the cream cheese mixture over the warm crust and spread even using an offset spatula.

Lemon Filling

• In a large bowl, combine the lemon juice, lemon zest, sugar, and eggs. Whisk to combine, then add the flour. Whisk again gently, making sure it's combined and there are no lumps.
• Pour the lemon filling over the cream cheese layer and place back in the oven for 35-40 minutes, or until the lemon custard is set and the edges are slightly golden brown. (Note: the cream cheese layer will rise to the top)
• Once baked, remove the lemon bars from the oven and allow to cool completely at room temperature. Once cooled, transfer to the fridge for at least 1 hour before cutting into bars or squares.
• To serve, pull from the fridge and dust with powdered sugar. They are best served chilled. Enjoy!