I decided that I had to post this recipe right away today because of how my fiance reacted to it. Yes, fiance! Adam and I got engaged June 22...it was a complete surprise to me and the event rendered me quite speechless. For those of you who know me, you know that does not happen very often.
Yesterday at work I was quickly browsing through Pioneer Woman's website and found this recipe that originally came from Two Peas and Their Pod, another of my favorite food and recipe blogs. It sounded amazing and looked to pretty and fresh. I ended up going to Kroger to get ingredients for this and also for my Thai Chicken Pizza that I make about once a month when Adam is at work. This recipe was super fast and easy to make, and oh man the lemon smell was phenomenal. Adam walked in and said "Yum, what are you making? Smells good! Lemon?"
I finished the dessert and put it in the fridge where it stayed until this morning when Adam was getting in there to get stuff for lunch (Pesto with Three Cheese Tortellini, yum!). At that time, he proceeded to take it out and try and bite. I was so shocked at his reaction which basically consisted of "Yum", "Oh my God.", and "I could eat this whole pan". I tried it and had to agree that is was pretty amazing. He later, after grabbing the pan and running for the living room and away from me, told me that "This is my favorite thing you have ever made!". Coming from Adam the picky-eating-chef of a fiance, I took that to mean that this was a WINNER! Try it, you won't regret it. This was also the first time I ever zested anything and it was fun!
Lemon Raspberry Bars
CRUST:
1-½ cup Graham Cracker Crumbs
6 Tablespoons Salted Butter, Melted
¼ cups Sugar
1 whole Lemon Zested
FILLING:
2 whole Egg Yolks
1 can Fat Free Sweetened Condensed Milk, 14 Oz.
½ cups 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. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
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.
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. Will keep up to days. Cut and serve.
Note: use fresh raspberries and make sure you gently fold the berries into the lemon filling, or you will have pink bars.
