Raspberry Lemonade Bars

This was a new recipe that I saw somewhere and thought looked good so I gave it a try.  It was fairly easy to make, although it's always a pain to have to do lemon zest, but fresh is better anyway.  I thought it was very tart but it was good.  It was too tart for my hubby but he doesn't really like lemon desserts anyway.  Maybe next time I will up the sugar or back off on the lemon juice a little bit so I'm not the only one eating it.  If you like very lemony desserts you will probably love this!

For the crust:

1-1/2 cups graham cracker crumbs, or crushed Nillla wafers
6 tbsp butter, melted
1/4 c sugar
zest of one lemon

For the filling:

2 large egg yolks
1-14 oz. can sweetened condensed milk
1/2 cup fresh lemon juice
1 tsp lemon zest
6 ounces fresh raspberries

Directions:

Preheat oven to 350 degrees.  Spray a 8 x 8 baking dish with cooking spray. 

In a medium bowl, combine the cracker crumbs, butter, sugar, and lemon zest.  Stir until combined well.  Press into the prepared dish.  Bake for 10 minutes.  Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine egg yolks and condensed milk until well mixed.  Stir in the lemon juice and lemon zest.  Stir until the mixture begins to slightly thicken.  Gently fold in the raspberries so you don't break them and end up with pink bars.

Pour mixture over the cooled crust.  Bake for 15-20 minutes or until just set.  Cool to room temperature and then chill for at least one hour before serving.  Keep bars in the refrigerator for up to five days.