Dreamy Lemon Raspberry Cream Bars
These refreshing lemon raspberry cream bars feature a crunchy graham cracker crust, making them a perfect dessert for warm days and gatherings.
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.
Notes
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 for a stronger lemon flavor.