Lemon Raspberry Bars with Graham Cracker Crust

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.