Ingredients

The following ingredients have 4 Servings
  • 3 cups graham cracker crumbs
  • 12 tablespoons salted butter (melted)
  • 1/2 cup sugar
  • zest of one lemon
  • 4 large egg yolks
  • 2 cans sweetened condensed milk (14 oz each)
  • 1 cup fresh lemon juice
  • 1 1/2 teaspoons lemon zest
  • 12 ounces fresh raspberries

Instruction

  • Preheat the oven to 350F.
  • Spray a 9x13" inch baking dish with cooking spray.
  • In a bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest.
  • Stir until graham cracker crumbs are moist.
  • Press crumbs into the prepared pan.
  • Bake for 10 minutes.
  • Remove from oven and allow to cool to room temperature.
  • Whisk 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 with a spatula. 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.