3 eggs
3/4 cup milk
2 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
1 (4 ounce) can evaporated milk
1 cup milk chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, beat eggs, milk, butter, lemon juice and lemon zest. Stir egg mixture into milk mixture while warm. Pour mixture into prepared pans.
Bake in preheated oven for 30 minutes. If the bars are browning too fast, cool them by brushing with cool water. Remove bars from pans and chill for 30 minutes before decorating. Remove waxed paper before decorating. Grease and flour the tops and grooves of each pan.
To make Cool Whip Cool Whip: In a large bowl, beat cream cheese until fluffy. Beat whipping cream until stiff peaks form. Fold whipped cream into caramel mixture and spread evenly over cooled crust.