The Pioneer Woman Tasty Kitchen
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Lemon Raspberry Bars

4.82 Mitt(s) 17 Rating(s)17 votes, average: 4.82 out of 517 votes, average: 4.82 out of 517 votes, average: 4.82 out of 517 votes, average: 4.82 out of 517 votes, average: 4.82 out of 5

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Level: Easy

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Description

These luscious lemon raspberry bars are creamy and dreamy!

Ingredients

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

Preparation

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?

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twopeasandtheirpod on 10.20.2010

These are our favorite too. Thanks everyone!

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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!

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dhgal on 8.5.2010

These bars were absolutely delicious and a breeze to make! Definitely a keeper!

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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

17 Reviews

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Janet V on 5.6.2012

These were easy and perfect!

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westmonster on 7.25.2011

So, so good! And I didn’t even follow the recipe very well… I used whole eggs instead of yolks and lime juice instead of lemon juice and zest. It was still so smooth and yummy! I’ll have to make it again soon!

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Anna (Hidden Ponies) on 4.6.2011

YUM! I got rave reviews even from the inlaws for this one. I made it in a pie plate and served with fresh whipped cream…so pretty and summery, thanks!

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Zahra on 9.23.2010

Fantastic and beautiful! Thanks for sharing!!

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Lindy on 8.3.2010

Light and EASY!!! Great summer treat!

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