Creamy Lemon Squares

1/2 stick butter, melted and cooled
1/4 c. sugar
1 1/2 c. graham cracker crumbs
2 egg yolks
1 can Eaglebrand milk
1/2 c. fresh lemon juice (3 lemons)

Preheat oven to 350. Spray 8x8 pan. Line with parchment paper, leaving 2" overhang on 2 sides. Combine crumbs, butter, and sugar. Press into bottom and up 1" of pan. Bake 8-12 minutes until lightly browned. Cool crust 30 minutes. Whisk egg yolks and milk. Add lemon juice. Pour into crust. Bake 15 minutes until set. Cool in pan. Chill 1 hour. Lift out of pan using parchment overhang. Place on cutting board. Cut into squares.