Thread: Desserts
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Unread 01-19-2011, 05:36 AM   #11
Polyshrink Goddess
Join Date: Nov 2004
Posts: 630


From PW's Tasty Kitchen website.

1 1/2 c. Graham Cracker Crumbs
6 Tbsp salted butter, melted
1/4 c. sugar
1 whole lemon zested

2 egg yolks
1 can fat free sweetened condensed milk, 14 oz.
1/2 c. fresh lemon juice
1 tsp. lemon zest
6 oz. fresh raspberries

Preheat oven to 350*. Spray an 8x8 inch baking dish with spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and lemon zest. Stur until graham crackers are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the sides. Bake for 10 mins. Remove from the oven and allow to cool to room temperature.

Once the crust is cooled, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and 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 mins 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 for up to 5 days.
NOTE: use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.
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