Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, powdered sugar, softened butter, and a pinch of salt. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Press this crumbly dough evenly into the bottom of a greased 9x13 inch baking dish.

Place the crust in the preheated oven and bake for 15 minutes or until it turns lightly golden. Once done, remove the crust from the oven and let it cool slightly while you prepare the filling.

In a large mixing bowl, add the softened cream cheese. Beat it with an electric mixer on medium speed until creamy and smooth, about 2 minutes. Gradually mix in egg yolks, whole eggs, sweetened condensed milk, vanilla extract, lemon zest, and lemon juice.

Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula. Bake for an additional 35-40 minutes until the center is set but still slightly jiggly.

Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until fully chilled. Slice into bars and enjoy!