Lemon Raspberry Bars

would regular sweetened condensed milk work?

Regular sweetened condensed milk would work great for these bars. I was trying to save a little extra sugar and fat intake, but regular would definitely work.

You will still use the same amount as directed in the instructions.

what to do if using frozen raspberries:

For this recipe, we prefer to use fresh raspberries. They have a sweeter taste, and less extra juice, that will bleed onto the bars.

However if you do use frozen raspberries, here is what we recommend:

• Thaw your raspberries.
• Lightly rinse them off in water.
• Drain the excess water using a strainer.
• Lay them out on paper towels and pat them dry with another paper towel.
• Let them dry for a little longer (about 30 minutes) then use them as directed in the recipe.

This will help the raspberries from not bleeding so much when you mix them into the batter. If they are still a little juicy, your lemon bars will be a little more pink than white and yellow, with bits of raspberry.

what other fruits would taste good in these?

We prefer to use raspberries in these, but here are a few other favorites:

• blueberries
• blackberries
• strawberries
• peaches
• plain

You could really add any of your favorite fruits, but we have found that the berries are the sweetest and work best.

Six Sisters Stuff

Serves: 9

Lemon Raspberry Bars

The perfect summer dessert: lemon-raspberry creamy-cold goodness! It's always a favorite at our house!

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

Crust:
• 1 1/2 cup graham cracker crumbs
• 6 Tablespoons salted butter (melted)
• 1/4 cup sugar
• 1 lemon (zested)
Filling:
• 2 large egg (just yolks)
• 1 (14 ounce) can fat free sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 6 ounces fresh raspberries (you could use frozen, just thaw them)

Instructions

1. Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. 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.
3. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
4. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
5. 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.
6. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
7. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

Nutrition

Calories

415 cal

Fat

5 g

Carbs

98 g

Protein

10 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

155

https://www.sixsistersstuff.com/recipe/lemon-raspberry-bars/

Six Sisters Stuff