Tuesday, September 13, 2011

Raspberry Lemon Bars

We visited Chris' mom this weekend up north. (when I say we... I mean Pookie, Chris, & I :)
She has a lemon tree that has extremely enormous lemons growing on it. So I came home with a plathera of lemons, and didn't know what to do with them! So, naturally I made Raspberry Lemon bars! (I found the recipe here: www.twopeasandtheirpod.com)
Then I made my favorite lemonade (I posted my recipe for my lemonade last week.)
Tomorrow I'll make lemon chicken... But here's the recipe for the AMAZING raspberry lemon bars!

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

For the filling:

2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

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.

PS- while we were up North we looked at homes... Please pray!


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