Lemon Raspberry Bars

Lemon Raspberry Bars

 Ingredients

For the crust:

• 3 cups graham cracker crumbs
• 12 tablespoons salted butter melted
• 1/2 cup sugar
• Zest of one lemon

For the filling:

• 4 large egg yolks
• 2-14 oz. can fat free sweetened condensed milk
• 1 cup fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 12 ounces fresh raspberries

Instructions

• Preheat the oven to 350F.
• Spray a 9x13" inch baking dish with cooking spray.
• In a bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest.
• Stir until graham cracker crumbs are moist.
• Press crumbs into the prepared pan.
• Bake for 10 minutes.
• Remove from oven and allow to cool to room temperature.
• Whisk 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 with a spatula. 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.
   
  Tiffany 
  2019