Lemon Raspberry Bars
User Reviews
4.3
Lemon Raspberry Bars
Description
The crust is made by mixing graham cracker crumbs with melted salted butter, sugar, and lemon zest, then pressed into a baking dish with some crust extended partially up the sides. After baking, the crust cools while the filling is prepared. The filling blends egg yolks, sweetened condensed milk (which adds sweetness and body), fresh lemon juice and zest, and fresh raspberries folded in carefully to maintain berry shape. This mixture thickens slightly before being poured over the crust.
After baking briefly, the bars are cooled then chilled for at least an hour to set the custard and facilitate clean slicing. The result is a refreshing combination of citrus and berry with a firm but tender base.
These bars are best served cold and kept refrigerated for up to five days, making them a fitting dessert for warm-weather occasions or any time a light fruit-forward treat is desired.
Ingredients
For the crust:
- 1 1/2 cup graham cracker crumbs
- 6 tablespoons butter melted, salted
- 1/4 cup sugar
- lemon zest of one
For the filling:
- 2 egg large yolks
- 14 oz sweetened condensed milk (fat free works too)
- 1/2 cup lemon juice fresh
- 1 teaspoon lemon zest
- 6 ounces raspberries fresh
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 92mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
