Lemon Raspberry Bars

Lemon Raspberry Bars-an elegant dessert that is SO easy to make! These bars are always a hit! Thank you Two Peas and their Pod

1 ½ cup graham cracker crumbs
6 tablespoons salted butter, melted
¼ cup sugar
Zest of one lemon

For the filling:
2 large egg yolks
14 oz sweetened condensed milk (fat free works too)
½ cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries..use fresh so they dont bleed and make pink bars

• 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. 
• Very gently fold in the raspberries...being careful so you dont have pink bars 
• 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.