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Thursday, May 17, 2012

An Apology: Lemon Raspberry Bars

This is my apology to those of you who aren't into the whole "cleansing" deal. Here is a recipe that is bound to make up for this because they are the exact opposite of a cleanse. But hey, they taste kind of light and have some fruit in them so not horrible. Think Key Lime Pie turned lemon raspberry. YUM. A sweet and crumbly graham cracker crust topped with a fresh raspberry and lemon custardy filling. HELLO SUMMA.

Lemon Raspberry Bars
18 graham cracker crumbs
1/2 cup sugar
3/4 of a stick butter, melted
2 tbs lemon zest
1/2 cup fresh squeezed lemon juice
1 cup raspberries, mashed
1 can sweetened condensed milk (14 oz.)
2 eggs

Recipe: Preheat the oven to 350 degrees. Combine the graham cracker crumbs and sugar in a bowl. Pour the melted butter over the mixture and combine until all the crumbs are moist. Butter a casserole dish and pat down the crust evenly. Bake in the oven for about 10 minutes, until the crust is golden and set. Meanwhile, combine the zest, lemon juice, mashed raspberries, eggs and condensed milk. Mix with an electric mixer for about 3 minutes until thick and smooth. Once the crust is done, pour this over it very evenly. Return to oven to bake for about 15 minutes until the filling is set. Cool to room temperature and then refrigerate for at least 2 hours. The colder, the better!

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