Lemony Raspberry Bars

When i was little my brother and i had an area of the garden for our sandbox / swing set.

I'm pretty sure my first dump truck ride courtesy of my brother ended with me being unceremoniously deposited there,

and we spent many many days pumping those swings as high as they could go.

Eventually, the thrill of jumping off the swing at it's peak and trying not collide with the shed lost it's luster,

and our playground was replaced with raspberry bushes that produce some of the tastiest little red gems i have ever eaten.

And while that delicious little raspberry patch is sadly some 4000 kms away, 

farmer's markets and grocery stores are brimming with pints of these yummy red berries right now.

I just can't resist them, and suddenly, my fridge is harbouring multiple little green baskets full of juicy goodness.

What to do with all of these fugitive berries?  

Easy!  Bake these luscious creamy lemony squares.  

cool.  slice.  eat.  repeat.   

Crust:

1 1/2 cups graham cracker crumbs

6 tbsp butter, melted

1/4 cup sugar

Filling:

2 lrg. egg yolks

1 - 14oz (392grams) can fat free sweetened condensed milk

1/2 cup fresh lemon juice ( i used 1/3 cup bottled lemon juice and could have put in more)

1 tsp. lemon zest

3/4 cup fresh raspberries

Preheat oven 350F. Spray an 8x8 inch baking dish with spray.

Combine the crumbs, butter and sugar in a medium sized bowl until crumbs are moist.

( you can get fancy here and add some lemon zest to the crumbs here too)

Press the crust mixture into your sprayed pan (use a measuring cup) and bake for 10 minutes.

Remove and cool to room temperature.

Then combine the egg yolks and condensed milk, and stir in the lemon juice and zest.

Stir until it begins to thicken, then carefully fold in your little red friends. Be gentle or you will have pink bars!

Pour this mixture over the cooled crust and bake for 15 or so minutes, (mine took a bit longer) or until just set.

Cool to room temperature, then chill for at least an hour before serving.

These can be kept in the refrigerator for up to five days, though i highly doubt they'll last that long...

So easy, so summery, and so damn tasty!

Original recipe from HERE.