LEMON RASPBERRY BARS
The perfect summer dessert: lemon-raspberry creamy-cold goodness! It's always a favorìte at our house!
Yìeld : 9 servìngs
Prep Tìme : 15 mìns
Cook Tìme : 25 mìns
Total Tìme : 40 mìns
INGREDIENTS
Crust:
- 1 1/2 cup graham cracker crumbs
- 6 Tablespoons salted butter, melted
- 1/4 cup sugar
- Zest of one lemon
Fìllìng:
- 2 large egg yolks
- 1 (14 oz) can fat free sweetened condensed mìlk
- 1/2 cup fresh lemon juìce
- 1 teaspoon lemon zest
- 6 ounces fresh raspberrìes (you could use frozen, just thaw them)
INSTRUCTIONS
- Preheat the oven to 350F. Spray a 8x8" bakìng dìsh wìth cookìng spray. Set asìde.
- In a medìum bowl, combìne the graham cracker crumbs, melted butter, sugar, and lemon zest. Stìr untìl graham cracker crumbs are moìst.
- Press crumbs ìnto the prepared pan, pressìng the crust mìxture one ìnch up the sìde of the pan.
- Bake for 10 mìnutes. Remove from oven and allow to cool to room temperature.
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Get full recìpe vìsìt : @ LEMON RASPBERRY BARS
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