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Lemon Raspberry Bars with Graham Cracker Crust

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

First of all, the crust alone is good. I love graham crackers, butter and sugar! Second, while these are sweet, the lemon makes them tart at the same time. A winning combination for sure. If you are a lemon lover like me then I promise you’ll love these – they have juice and zest!! And third, they are positively beautiful. The fresh raspberries gives them bold pops of color against the yellow-ish filling.

Ingredients

  • FOR THE CRUST:
  • 1-½ cup Graham Cracker Crumbs
  • 6 Tablespoons Salted Butter, Melted
  • ¼ cups Sugar
  • 2 teaspoons Lemon Zest
  • FOR THE FILLING:
  • 2 whole Egg Yolks
  • 14 ounces, fluid Sweetened, Condensed Milk
  • ½ cups Lemon Juice
  • 1 teaspoon Lemon Zest
  • 6 ounces, weight Fresh Raspberries

Preparation

Preheat your oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared dish, pressing the crust mixture one inch up the sides of the pan. Bake for 10 minutes. Remove from oven and allow the crust 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. Make sure you fold the raspberries in carefully so you don’t break the raspberries and end up with pink bars.

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 a few hours before serving. We found that the freezer worked best to firm them up. Cut into bars and serve. Keep bars in the refrigerator for up to five days.

One Comment

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Jeanne (aka NanaBread) on 8.1.2011

Oh, my….these look lovely!

3 Reviews

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mharling on 10.26.2013

Wonderful summery dessert! I’m not a huge lemon fan and still loved these.

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Heather @ Dandelion Daze on 10.18.2011

These were so good, everyone loved them! You are right, the crust alone is awesome. Thank you for a great recipe; I have a feeling I will make this dessert often for family get-togethers.

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Shelle Lenssen on 8.17.2011

I made these with fresh raspberries from the backyard and they turned out wonderful! I’ll probably make more this weekend.

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