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These luscious lemon raspberry bars are creamy and dreamy!
Preheat the oven to 350F. 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 for 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.
Serves 16.
15 Comments
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Ksmetamaid on 6.29.2014
We loved this, but my crust turned out soggy. I’ll definitely be making it again, but what should I be watching out for?
twopeasandtheirpod on 10.20.2010
These are our favorite too. Thanks everyone!
rhinosaur on 9.5.2010
These are really delicious! I have made them four times and they are always a hit. They remind me of key lime pie.
Before pureeing the graham crackers into crumbs, I threw the lemon zest and sugar in the food processor and whirled them together until the sugar was a pale, buttery yellow. It releases the lemon essence and really makes the flavor sing. And it smells amazing!
dhgal on 8.5.2010
These bars were absolutely delicious and a breeze to make! Definitely a keeper!
Sarah on 8.3.2010
I made these a few days ago to take to my book club. They were DELICIOUS. The only bad thing was that I came home with an empty pan!
They were very easy to make. I blogged about them here: http://www.saroy.net/?p=3068