why make this recipe
Dreamy Lemon Raspberry Cream Bars with Crunchy Graham Crust bring together refreshing flavors and creamy textures in every bite. The combination of tart lemon and sweet raspberries makes this dessert perfect for warm days or any time you crave something bright and fruity. With a crunchy graham cracker crust, these bars are not only simple to make but also impressively delicious. They’re a great addition to summer gatherings, potlucks, or just a special treat at home.
how to make Dreamy Lemon Raspberry Cream Bars with Crunchy Graham Crust
Ingredients :
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup lemon juice
- Zest of 1 lemon
- 1 cup raspberries
- 1/2 cup whipped cream
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press this mixture into the bottom of a greased 8×8 inch baking dish.
- In another bowl, mix together the sweetened condensed milk, lemon juice, and lemon zest. Gently fold in the raspberries.
- Pour the lemon raspberry mixture over the graham cracker crust and spread evenly.
- Bake for 20 minutes.
- Let the bars cool, then refrigerate for at least 2 hours.
- Before serving, top with whipped cream.
how to serve Dreamy Lemon Raspberry Cream Bars with Crunchy Graham Crust
Serve these bars chilled for a refreshing dessert option. Cut them into squares and plate them individually, garnishing with a few extra raspberries or a dollop of whipped cream on top. They look beautiful and taste even better!
how to store Dreamy Lemon Raspberry Cream Bars with Crunchy Graham Crust
Store any leftover bars in the refrigerator. Place them in an airtight container to keep them fresh. They can usually last for up to 3 days, but you’ll likely want to enjoy them long before then!
tips to make Dreamy Lemon Raspberry Cream Bars with Crunchy Graham Crust
- Ensure the butter is fully melted for easier mixing with the crumb mixture.
- Do not overmix the raspberry filling; you want to keep some whole raspberries for texture and flavor.
- For extra zest, you can add more lemon zest to the mixture for a stronger lemon flavor.
variation
You can try using other fruits like blueberries or strawberries instead of raspberries. If you prefer a different crust, a cookie crust made from your favorite cookies can add a new twist.
FAQs
Q: Can I use fresh or frozen raspberries for this recipe?
A: Both fresh and frozen raspberries work well. If using frozen, make sure to thaw and drain them first to prevent excess moisture.
Q: Can I make these bars ahead of time?
A: Yes! These bars can be made a day in advance. Just store them in the fridge until you are ready to serve.
Q: What can I substitute for sweetened condensed milk?
A: You can use a homemade version by simmering milk with sugar until thickened or use a dairy-free condensed milk alternative if you have dietary restrictions.
Dreamy Lemon Raspberry Cream Bars
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
For the filling
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup lemon juice
- 1 unit Zest of 1 lemon
- 1 cup raspberries
- 1/2 cup whipped cream for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press this mixture into the bottom of a greased 8x8 inch baking dish.
- In another bowl, mix together the sweetened condensed milk, lemon juice, and lemon zest. Gently fold in the raspberries.
- Pour the lemon raspberry mixture over the graham cracker crust and spread evenly.
- Bake for 20 minutes.
- Let the bars cool, then refrigerate for at least 2 hours.
Serving
- Serve these bars chilled for a refreshing dessert option. Cut them into squares and plate them individually, garnishing with a few extra raspberries or a dollop of whipped cream on top.
