Place the graham crackers in a medium bowl. Add the melted butter and brown sugar, tossing to combine.
1½ cups crushed honey graham crackers, ½ cup salted butter, ⅓ cup brown sugar
Press the crumb mixture into the bottom of a 9x13-inch baking pan (don’t pack upward alongside the edges of the pan). Chill in the refrigerator or freezer until your other ingredients are prepped.
Meanwhile, boil 1 cup of water and pour over the lemon gelatin in a medium-size bowl. Stir to dissolve.
3 ounces lemon gelatin
Cool the gelatin in the refrigerator for about 20 minutes, until it’s thick but not set.
In the meantime, using a hand mixer, beat the softened cream cheese and sour cream until completely smooth, about 2 minutes.
16 ounces cream cheese, ½ cup sour cream
Add in the powdered sugar, lemon zest, lemon juice, and vanilla extract on medium speed.
½ cup powdered sugar, ¼ cup lemon juice, 3 tablespoons lemon zest, 1 teaspoon pure vanilla extract
Stir in the whipped topping.
8 ounces whipped topping
Fold the cooled lemon gelatin into the cream cheese mixture. Taste mixture and add more lemon juice or lemon zest depending on preference.
Pour the cream cheese mixture over the graham cracker crust and smooth to the edges of the pan.
Refrigerate until set, 30-60 minutes.
Cut into bars and place a dollop of whipped topping on each piece and/or decorate with lemon slices, optional.