Your Essential Dessert Guide: Raspberry Lemon Bars

Spring is finally here and that means I can finally say goodbye to my puffy jackets and thermal leggings. There are so many reasons I love this time of the year. The weather is perfect, the flowers are beautiful, and everyone is out and about enjoying the long, sunny days. But most of all, I get to put my soup recipes away and dig into my favorite desserts and sweet treats!  Whether you’re a fan of a thick chocolate brownie or prefer a lemon tart, spring recipes bring us something for every palette. There’s no other dessert I look forward to more than raspberry lemon bars. Not only do they have that rush of sugar, they’re light enough to where I don’t feel guilty for the rest of the day. Plus, who doesn’t love raspberries and lemon? They’re perfect for brunches, birthday parties, or even backyard barbeques. Here’s how to get started on my favorite raspberry lemon bars recipe!

Ingredients:

Crust:

• 1 1/2 cup graham cracker crumbs
• 6 Tablespoons salted butter, melted
• 1/4 cup sugar
• Zest of one lemon

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

Directions:

1. Preheat the oven to 350F. Spray an 8×8″ 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.

The best part about these raspberry lemon bars are that they’re crisp, refreshing, but also super sweet! They’re a perfect treat to cool you down on a warm day, or a perfect snack for a day at the park. And there are so many different variations you can play with. What are some of your favorite light spring desserts? Leave your comments below!