Raspberry Lemon Bars

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On Saturday I thought it would be a good idea to do some baking and cooking and family time and  Christmas preparation. I may have been a little over-enthusiastic. I’ve never been much of a baker but the holidays bring out my baking side and sometimes things turn out pretty good. I managed to make a chocolate pie, pizza, okra gumbo, and lemon bars all with the “sporadic” help of my 5-year-old. I think the lemon bars are my favorite because they are more than just standard lemon bars… they have raspberries.

I have been craving raspberries and wanted to make something tart and yummy with Driscoll’s Berries so I came up with Raspberry Lemon Bars. They are essentially lemon bars with fresh raspberries baked into them. These bars are fresh, tart, tangy, and smooth and I just can’t get enough of them.

Raspberry Lemon Bars

Ingredients:

  • 1.5 Cups of Graham Cracker Crumbs
  • 6 TBLS Melted Butter (salted)
  • 1/4 Cup Sugar
  • 2 Large Egg Yolks
  • 14 oz. can of Sweetened Condensed Milk
  • 1/2 Cup Lemon Juice
  • 6 oz. Fresh Raspberries

Directions:

  1. Preheat the oven to 350 degrees
  2. In a medium bowl combine graham cracker crumbs, butter, and sugar until moist.
  3. Press graham cracker crumbs evenly along the bottom of an 8×8 baking dish (sprayed or lined with parchment paper)
  4. Bake for 10 minutes
  5. The let crust cools completely.
  6. After the crust has cooled completely in a medium bowl mix together the 2 egg yolks and sweetened condensed milk.
  7. Add the lemon juice and mix until it starts to thicken.
  8. Fold in raspberries
  9. Pour lemon/raspberry mixture atop the graham cracker crumb crust.
  10. Bake for 15 minutes
  11. Cool completely and refrigerator for at least 1 hour before serving.
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