↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
1 1/2 cup graham cracker crumbs
6 tbsp salted butter, melted
1/4 cup sugar
Zest of one lemon
Filling:
2 large egg yolks
1 sweetened condensed milk
1/2 cup fresh lemon juice
1 tsp lemon zest
6 oz fresh raspberries
Preheat the oven to 350. Spray a 9 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.
view more member recipes
RASPBERRY LEMON BARS I
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
Crust:
1 1/2 cup graham cracker crumbs
6 tbsp salted butter, melted
1/4 cup sugar
Zest of one lemon
Filling:
2 large egg yolks
1 sweetened condensed milk
1/2 cup fresh lemon juice
1 tsp lemon zest
6 oz fresh raspberries
Preheat the oven to 350. Spray a 9 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon-raspberry Bars
by sgre52160
Crust 1 1/2 cups flour 1/4 cup sugar 1/4 tsp salt 1/2 cup unsalted butter, chilled, cut up 2 to 3 tbsp water Filling 4 eggs 1 cup sugar 1/4 cup flour 1/2 tsp baking powder 6 tbsp lemon ju
by sgre52160
Crust 1 1/2 cups flour 1/4 cup sugar 1/4 tsp salt 1/2 cup unsalted butter, chilled, cut up 2 to 3 tbsp water Filling 4 eggs 1 cup sugar 1/4 cup flour 1/2 tsp baking powder 6 tbsp lemon ju
Raspberry Lemon Bars
by sgre52160
1 pkg lemon bar mix 1/3 cup water 3 eggs 4 oz cream cheese, softened 1/4 cup raspberry preserves Confectioners sugar Preheat oven to 350 whether using metal or glass pan. Stir Filling M
by sgre52160
1 pkg lemon bar mix 1/3 cup water 3 eggs 4 oz cream cheese, softened 1/4 cup raspberry preserves Confectioners sugar Preheat oven to 350 whether using metal or glass pan. Stir Filling M
Raspberry Lemon Walnut Bars
by sgre52160
FOR THE SHORTBREAD BASE: 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces 2 cups all-purpose flour 1/2 cup packed light brown sugar 1/2 cup walnuts 1/2 teaspoon salt FOR THE
by sgre52160
FOR THE SHORTBREAD BASE: 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces 2 cups all-purpose flour 1/2 cup packed light brown sugar 1/2 cup walnuts 1/2 teaspoon salt FOR THE
Raspberry Bars
by sgre52160
3/4 cup butter, softened 1 cup brown sugar 1 & 1/2 cups flour 1/2 tsp baking soda 3/4 tsp salt 1 1/2 cups quick-cooking oats 10 oz raspberry preserves Preheat oven to 400. Beat butter
by sgre52160
3/4 cup butter, softened 1 cup brown sugar 1 & 1/2 cups flour 1/2 tsp baking soda 3/4 tsp salt 1 1/2 cups quick-cooking oats 10 oz raspberry preserves Preheat oven to 400. Beat butter
Fresh Raspberry Bars
by sgre52160
1 cup unsalted butter (2 sticks) cut into 1-inch chunk 1/4 cup packed light brown sugar 1/2 teaspoon kosher salt 2 cups unbleached all-purpose flour Softened butter (for brushing sides of foil)se
by sgre52160
1 cup unsalted butter (2 sticks) cut into 1-inch chunk 1/4 cup packed light brown sugar 1/2 teaspoon kosher salt 2 cups unbleached all-purpose flour Softened butter (for brushing sides of foil)se
view more member recipes
related CDKitchen recipes
Easy Cake Mix Raspberry Bars
Czechoslovakian Raspberry Walnut Cookies
Raspberry Punch
Chocolate Caramel Raspberry Bars
Chocolate Raspberry Layer Bars
Summer Slush