Monday, July 21, 2014

Raspberry Lemon Bars

These bars have a creamy filling filled with fresh raspberries, lemon, sweetened condensed milk then placed on top of a delicious graham cracker crust. I love these bars, they are a perfect refreshing bar for summer. The combination of sweet to tart is perfect, this one everyone will enjoy...

Ingredients For The Crust;

1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of half of a lemon
For The Raspberry Filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1/4 teaspoon lemon zest
6 ounces fresh raspberries ( not frozen)


1. Preheat the oven to 350 degrees. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
2. In a small-medium sized 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 with your hands. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
3. Once the crust is cool, in a large bowl combine the egg yolks and condensed milk beat until combined well. Add in the lemon juice and lemon zest. Beat on low until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
4. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
5. Cool to room temperature, then place in refrigerator. Cut into bars. 

recipe slightly adapted and photo source from:

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