A fresh, creamy dessert that will disappear at any party.
Ingredients
CRUST:
1 ½ cups graham crumbs OR finely crushed cornflakes (or a combination of the two)
6 tbsp butter, melted
¼ cup sugar
Zest of 1 whole lemon
FILLING:
2 egg yolks
1 can fat free sweetened condensed milk (14 oz)
½ cup fresh lemon juice, strained
1 tsp lemon zest
6 oz (approx 1 cup) fresh or frozen raspberries
Instructions
Preheat oven to 350 degrees F. Spray a 9" pie plate, 8" baking dish, or 9" baking dish with cooking spray. Set aside.
In a medium bowl, combine graham crumbs, melted butter, sugar, and lemon zest. Stir until graham crumbs are moist. Press crumbs into prepared pan, pressing the crust slightly up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool while you make the filling.
For filling: whisk egg yolks and sweetened condensed milk until well mixed. Whisk in lemon juice and zest. Stir until mixture begins to thicken slightly. Gently fold in the raspberries, folding carefully if you don’t want it all to become pink. Pour filling evenly over the crust and bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least 1 hour before serving. Store leftovers in the fridge for up to 5 days.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/04/236/