Combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a medium bowl until combined. Press the mixture into the bottom of a 9x11-inch baking dish. Save a handful of the crumb mixture to sprinkle over the top when finished if desired.

Pour the cream into a large mixing bowl (or the bowl of an electric mixer) and beat on medium-high speed until it holds stiff peaks. Set aside.

Separate egg yolks and egg whites. (Make sure none of the yolks get in the whites, or they won't whip properly.)

Beat the egg whites with a stand mixer or handheld mixer until they're holding soft peaks. Add one cup of sugar and beat until stiff peaks form; set aside.

Beat the egg yolks with a stand or handheld mixer until they're creamy and pale yellow. Add the lemon juice and lemon zest and beat again until incorporated.

Use a spatula to gently fold the egg yolk mixture into the egg whites until no white flecks remain. Fold by scraping the spatula around the edge of the bowl, then cut through the center.

Fold the egg yolk and egg white mixture into the bowl of whipped cream until there are no streaks or lumps. Use the same folding method to incorporate. Be careful to handle it gently and avoid overmixing.

Spread the lemon filling evenly on top of the graham cracker crust in the pan. Sprinkle the extra crumbs on top if desired. Cover and freeze for at least 2 hours and up to 2 months.

After the lemon bars are frozen, use a sharp knife to cut them into small squares. Serve frozen and enjoy immediately!