Lemon Raspberry Squares
Recipe type: Dessert, Snack
Total time: 
Serves: 16
Delicious and refreshing lemon raspberry bars
  • 1-½ cup Graham Cracker Crumbs
  • 6 Tablespoons Butter or Margarine, Melted
  • ¼ cups Sugar
  • 1 whole Lemon Zested
  • 2 whole Egg Yolks
  • 1 can Sweetened Condensed Milk, (Fat Free if possible), 14 Oz.
  • ½ cups Fresh Lemon Juice (I used lemon juice from a bottle which worked great too)
  • 1 teaspoon Lemon Zest
  • 1 cup fresh or frozen Raspberries
  1. Preheat the oven to 350F. Spray an 8x8 baking dish with cooking spray, or grease lightly. Set aside.
  2. 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.
  3. While cooking the crust, 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 and make pink squares!
  4. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
  5. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator for up to five days. (If they will last that long!!)
Recipe by Hidden Ponies at https://hiddenponies.com/2012/02/saturday-sweets-lemon-raspberry-squares/