These truly do not disappoint! They are bright and lemony in flavor, with a sweet buttery crust and smooth creamy texture! They really are yummy treat that scream summer time!
1 1/2 c. graham cracker crumbs
6 tbs. salted butter, melted
1/4 c. sugar
zest of one lemon
2 large egg yolks
1 14 oz can of fat free sweetened condensed milk
1/2 c. fresh lemon juice
1 tsp. lemon zest
6 oz. fresh raspberries
Preheat oven to 350 degrees. Spray 8x8 baking dish with nonstick spray. In a bowl, mix crust ingredients until crumbs are moist, then press into the prepared baking dish and bake for ten minutes. Remove from oven and cool to room temperature. In a bowl, mix egg yolks and condensed milk until well combined. Mix in lemon juice and lemon zest. Fold in raspberries making sure not to break the berries. Pour over the crust and bake for 15 minutes. Let cool to room temp then refrigerate for a few hours before cutting.
Tip: These are best when made the night before and served the next day. Having them set up in the fridge overnight also makes them easier to cut.