Make the filling: In a large bowl, combine cream cheese
, condensed milk and pasteurized egg
product and beat on high with an electric mixer
until smooth and creamy, about 2 minutes. Add lemon zest
and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk
is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.