Raspberry Lemon Bars

Lemon bars are one of my favorite desserts. I can resist cakes, pies, and cookies, but lemon bars? Never. So when I saw this recipe for Raspberry Lemon Bars on Two Peas and Their Pod,  I had to try it! I love their blog, so many great recipes and their pictures rock! If you haven't stopped by, do it! You'll be happy you did.

My In-Laws were coming over to go see Harry Potter and I needed a quick dinner/dessert combo so we wouldn't be late. I decided on these and they were definitely worth it! Quick, easy, and delicious. I know it's a little strange that there isn't any flour or anything, but it works! Next time I'm going to try it with blueberries...mmm!

Lemon Raspberry Bars

Ingredients:

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted (I used light butter)
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

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. 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.