Dave has been asking me to make this lemon raspberry bars for months!
We were going to make them for Easter, but ending up making the chocolate fudge ice cream pie. Both recipes are delicious in their own way. I think Dave would pick the chocolate fudge ice cream pie more over the lemon raspberry bars, and I think I would pick the lemon raspberry bars over the chocolate fudge ice cream pie. He likes chocolate more in his dessert, and I prefer fruit. Though you wouldn't know that from how he devoured this dessert. I believe I only got one piece of these lemon raspberry bars and Dave ate the rest of the pan! Now it wasn't a big pan, and he ate it over a few days.
I love it when he likes what I make!
These were delicious! I love the combination of sweet and sour, (which reminds me I should make strawberry lemonade bars! I don't think I posted those on here) I am a huge fan of lemon treats! Something about the tartness paired with the sweetness just makes my mouth smile.
Of course my good friend Lindsey is wondering then why don't you love Sour Patch kids? She loves that candy! I can handle one or two, but I think those are a little over the top sour and sweet. My mouth can't handle that.
These lemon raspberry bars are a perfect treat for those summertime BBQs I am sure you all are having or attending to this summer.
The recipes is very simple, you can make them the night before and then just pull them out of the fridge when you are ready to eat them.
Lemon Raspberry Bars
For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon
For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries
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-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.
Recipe Taken From: Two Peas and Their Pod