Make the Lemon Filling: In a large bowl, using an electric mixer, beat the softened cream cheese and ¼ cup granulated sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Gradually pour in the sweetened condensed milk, continuing to beat on low speed until just combined.
Add the fresh lemon juice and lemon zest to the mixture. Beat on low speed until the filling is smooth and well combined. The mixture will thicken slightly as the lemon juice reacts with the condensed milk.
Pour the lemon filling over the chilled graham cracker crust, spreading it evenly with a spatula. Return the dish to the refrigerator and chill for at least 3-4 hours, or preferably overnight, to allow the filling to set completely. This chilling time is crucial for the squares to hold their shape when cut.
Prepare the Creamy Topping: In a separate large, very cold bowl (you can chill the bowl and beaters in the freezer for 10-15 minutes beforehand), add the very cold heavy cream, powdered sugar, and vanilla extract.
Using an electric mixer, beat on high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
Assemble and Garnish: Once the lemon filling is firmly set, gently spread the whipped cream topping evenly over the lemon layer.
Before serving, sprinkle additional fresh lemon zest over the top for a beautiful presentation and an extra burst of lemon aroma.
Cut and Serve: To cut clean squares, run a sharp knife under hot water, wipe it dry, and then slice the dessert. Wipe the knife clean between each cut. Serve immediately and enjoy your refreshing Creamy Lemon Squares!
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