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.
