During the summer my kids and I do something called Alphabet Summer. A couple times a week we have play days that are all center on a certain letter. My kids really wanted to go in order this year, instead of jumping around like we have in the past. Yesterday was L Day: love letters to Aunt Laura, leaf impressions, Legos, locomotives, limbo, leaping into the pool, lunch with lettuce, lime pina coladas, lime and honey grilled chicken (it was really great) and Lemon Raspberry Bars.
These are not your ordinary lemon bars, they are a creamy cool lemon bar, perfect for summer. This recipe would also make a great creamy lemon pie, just add a touch of fresh whipped cream. I have modified the recipe from its original version, to make these a little less sweet. I found the original recipe over on one of my favorite blogs Two Peas & Their Pod.
picture from Two Peas & Their Pod
Ingredients:
For the crust:
1 1/2 cup graham cracker crumbs
5 tablespoons butter, melted
1/8 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
1 1/2 cup graham cracker crumbs
5 tablespoons butter, melted
1/8 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
Directions:
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.
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.
Thanks Two Peas & Their Pod for such a yummy recipe!
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.
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.
Thanks Two Peas & Their Pod for such a yummy recipe!
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