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Listen up guys! Because this is one of my new favorite recipes. It really is a MUST MAKE before summer’s over. We (and by we I mean Kara) made these a few weeks ago for my Mom to bring to a friend’s house in Lake Geneva. I was anticipating a winner because of the berry-lemon combo and I was right!!
But before I go on and on about how amazing.tasty.yummy these bars were, I need to let something off my chest. See…we made our Lemon Raspberry Bars the night before my Mom needed them and put ‘em in the fridge overnight. When morning rolled around and I started cutting them into squares they were a bit mushy. I saved one square so that Cliff could picture it later, ate a couple of the ugly ones (ssshh!) and packed the rest up for my Mom. She was definitely disappointed that they weren’t more firm. An hour-long drive to Lake Geneva probably didn’t help matters either. With that being said, the piece I saved went into the freezer for a few hours and when I took it out it was pure heaven. It had firmed up perfectly and it tasted amazing.
So maybe my fridge isn’t cold enough. Or maybe when the recipe said chilled it meant freezer, not fridge. I’m not sure. But I’d suggest popping these suckers in the freezer for a couple of hours.
Now onto how amazing.tasty.yummy these are. First of all the crust alone is good. I love graham crackers, butter and sugar! Second, while these are sweet, the lemon makes them tart at the same time. A winning combination for sure. If you are a lemon lover like me then I promise you’ll love them…they have juice and zest!! And third, they were positively beautiful. The fresh raspberries gave them bold pops of color against the yellow-ish filling.
Seriously to die for. Happy Friday guys!!
TGIF.
Here's what you'll need
Start by crushing the graham crackers. You'll need 1.5 cups total
Toss the crumbs into a medium bowl and pour in the melted butter
And zest too. Don't skip the zest! Seriously. Buy a zester if you don't already have one.
In goes the sugar
Mix until moist the transfer to a greased baking dish
Press it into the bottom and 1 inch up the sides then bake for 10 minutes
Separate 2 eggs. You'll need the yolks only
Add in the sweetened condensed milk
In goes the freshly squeezed lemon juice
And more zest. Don't forget the zest. It gives you something the lemon juice can't. For real people!
Stir this until it's thickened
CAREFULLY fold in the fresh raspberries.
Pour on top of the cooled crust and bake for 15 minutes, or until just set
After it bakes, chill for several hours before serving.
They're tart and delicious and one of my new favorite desserts!
Yield: 16 bars
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
6 tablespoons salted butter, melted
¼ cup sugar
zest of one lemon
For the filling:
2 large egg yolks
1-14 ounce can sweetened condensed milk
½ cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries
Directions
Preheat your oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared dish, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow the crust 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. Make sure you fold the raspberries in carefully so you don’t break the raspberries and end up with pink bars.
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 a few hours before serving. We found that the freezer worked best to firm them up. Cut into bars and serve. Keep bars in the refrigerator for up to five days.
Source: Two Peas and Their Pod
You have my attention 100%! These look amaazzzinnggg, and i believe you when you say i have to make them before summers over, i fully intend to do so! Such gorgeous photos too, delicious little recipe
They were one of my favorites!!
Those look awesome. I just made lemons bars not too long ago and I have a crazy amount of raspberries. I should have done this!! Or maybe I just need to make these now too
Yes!! I say make these with all the raspberries you have!
OMG they look amazing!!!! Did I say I’m drooling. Thanks for sharing this, my kids will love it…..
Thanks for the comment!
wow don’t they look gorgeous! I love lemon and raspberries! I’m going to try making them tmrw!
I love lemon and raspberries too
This recipe seems really great ! I’m gonna try it asap
And your website is wonderfull by the way !
Thanks so much!!!
Great work. The lemon zest is essential! Thanks for the post.
You’re welcome! Glad you liked it.
I hear you on taking pic of the one that worked-I think I did that with lemon squares once. I don’t think it’s the fridge. Maybe powdered sugar on top would dry it a bit, but you’re not serving at a restaurant so as long as it’s good who cares right? Nice post.
These are delicious my husband just ate them all and now he’s at the store buying more lemons and raspberries so I can make them again he was excited one of the best and easiest recipes I have ever made even my diabetic father in law couldnt resist Thank you
Thanks! Glad you enjoyed them…I loved them too!!
These are amazing! I’m waiting for my 2nd batch this week to cool right now!
These look really good. Does the sweet cond. milk make them super sweet? Any way to cut the sweetness?
Thanks!