I love all things berry and all things lemon. When I found this recipe on Two Peas and their Pod I knew I HAD to make it. It’s so incredibly similar to our Torta De Limão. It’s become a favorite of mine and I have one more reason in addition to the two above that I love it. It’s the graham cracker crust. Do you love graham cracker crusts?
I’m going to take you on a quick journey, scroll down, please.
When you bite into these bars it’s all creamy, thick and rich, then you hit the berries and they add a bright, fresh pop in your mouth. Continuing on you finally hit the crust and, oh. my. sweet. deliciousness. It’s all thick and buttery. Gosh, it’s so good. Have I convinced you to try them yet? Get on it!
Two Peas and Their Pod
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon
For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries
Preheat the oven to 350F.
Spray a 8 by 8 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.