Raspberry Lemon Bars


1 sleeve graham crackers, crushed (about 1 1/2 cups crumbs)
6 tablespoons butter, melted
1/4 cup sugar
zest of one lemon
2 egg yolks
1 (14 oz.) can sweetened condensed milk
juice of 3 large lemons (about 1/4 cup + 2 tablespoons juice)
zest of one lemon
3 cups fresh berries (raspberries, blueberries, etc.)


Preheat the oven to 350 degrees F. Grease a 9" square baking dish or a 9" springform pan.

In a medium bowl, stir together the graham cracker crumbs, butter and lemon zest. Press firmly into the bottom of the prepared baking dish and bake for 10 minutes. Let cool completely while you prepare the filling.

In a large bowl, whisk together the egg yolks and condensed milk until blended. Whisk in the lemon juice and zest and continue to whisk for a few minutes until the mixture thickens a bit (it will feel lighter as you stir). Very gently fold in your berries and pour the filling into the cooled crust.

Bake for 15 minutes, until the filling is just set, and cool to room temperature before placing in the fridge to chill for at least an hour before serving.

This dessert is prettiest the first day, but keeps well and tastes just as good the second and third day! (If there is any left that long, that is!)

No comments: