You may have noticed before that we love the raspberry and lemon combination! Maybe it’s partially the fact that maroon and gold are our school colors, but the delicious sweet, tart, fresh taste is probably what keeps us coming back. These bars in particular are probably one of our all-time favorite desserts. The filling is similar to that of a key lime pie, but with lemon juice instead. The addition of fresh raspberries (and a thick, buttery graham cracker crust, of course) take these bars over the top. It’s hard to have any self control around these sweet-and-sour bars, and if you try them, you’ll see why. We know this is going to be one of those recipes that we make for years to come!
Raspberry Lemon Bars
Recipe from Two Peas and Their Pod
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 sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries
Preheat the oven to 350°F. Line an 8×8 in. pan with parchment paper and coat with nonstick cooking spray.
Combine the graham cracker crumbs, melted butter, sugar, and lemon zest in a bowl and stir until evenly mixed. Press the mixture into the prepared pan. Bake for 10 minutes (until very lightly browned). Remove from the oven and set aside to cool.
Whisk together the egg yolks and condensed milk until smooth. Add the lemon juice and zest; as you stir, the mixture will thicken a bit. Gently fold in the raspberries, trying to keep them mostly intact.
Pour the lemon raspberry mixture over the graham cracker crust. Bake for about 15 minutes, or until just set.
Cool to room temperature, then chill for at least an hour and slice into bars. Enjoy!