Monday, July 12, 2010
I got this recipe from Tasty Kitchen.com . There was a comment about the recipe where someone said they'd try lime zest next time they made it. I substituted 1 teaspoon lemon zest for lime zest in the filling and 1/4 cup of lime juice 1/4 lemon juice rather than just 1/2 cup lemon. This made it taste like key lime pie, yum. These are a little tart, but so good and easy. Another sum-sum-summer time recipe favorite!
•FOR THE CRUST:
•1-½ cup Graham Cracker Crumbs
•6 Tablespoons Salted Butter, Melted
•¼ cups Sugar
•1 whole Lemon Zested
•FOR THE FILLING:
•2 whole Egg Yolks
•1 can Sweetened Condensed Milk, 14 Oz.
•½ cups Fresh Lemon Juice ( or 1/4 lemon & 1/4 lime)
•1 teaspoon Lemon Zest (or lime)
•6 ounces, weight Fresh Raspberries
Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
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. Remove from oven and allow to cool to room temperature.
Once the crust is cool, 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.
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. Keep bars in the refrigerator for up to five days.
Note: use fresh raspberries and make sure you gently fold the berries into the lemon filling, or you will have pink bars.