Lemon Raspberry Bars

Raspberry and lemon. Two ingredients that just go together and haven't failed me yet. Going along with my "bake with berries or anything that is in season" theme, I knew I had to try these and oh!my!goodness!me! these are tasty morsels.

These bars have a thick graham cracker crust and are topped with a creamy lemon raspberry filling. The fresh raspberries add a hint of tartness to the luscious lemon filling. Top this with a dollop of whip cream and some additional fresh raspberries and you are in for a treat!


Lemon Raspberry Bars
Adapted from: Two Peas and Their Pod

Ingredients

For the crust
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

For the filling
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Directions

Preheat the oven to 350° F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken.  Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust.  Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.