Creamy Lemon Raspberry Bars

Preheat oven to 350°F. Line an 8×8 dish with tin foil and spray with non-stick cooking spray. Set aside.

In a bowl combine the graham crackers, melted butter, granulated sugar, and 1 tablespoon of lemon zest. Stir with a fork until all the crumbs are moistened. Pour into the baking dish. Press down the crumb mixture, making an even layer. Make sure to firmly press down. Bake for 10 minutes. Remove from the oven and let cool to room temperature.

In the bowl of a stand mixer, combine the cream cheese and sweetened condensed milk. Cream the mixture until smooth, about one minute. Mix in the eggs, lemon juice, and the remaining lemon zest. Mix only until smooth and combined; make sure to scrape the sides and bottom of the bowl. Fold in the fresh raspberries. Make sure to be gentle or you will have pink bars. Pour over the cooled graham cracker crust.

Bake for 20-25 minutes. Let cool at room temperature for an hour. Refrigerate at least one more hour, to completely set. This will make the bars easier to cut.

Note: Bars will be soft set; know your oven.