Fresh Raspberry Lemon Tart Bars
Raspberries are my favorite berry. This time of year, when they’re in season, I’m one happy camper.
You’re going to be a happy camper too, when you make these awesome Fresh Raspberry Lemon Tart Bars.
The smooth lemon cream layer on top of a graham cracker crust with fresh sweet raspberries scattered throughout is a combination that will have you begging for a second piece.
this recipe in pie form, but wanted to see how it would work as a bar dessert…I’m kind of obsessed with bar desserts.
- 3 cups graham cracker crumbs, (approx 16 large graham crackers crushed)
- ½ cup sugar
- ½ cup +2 tbsp butter, melted
- 2 cans sweet and condensed milk
- 1 cup sour cream
- The juice of one lemon (approx 3-5 Tbsp) heat lemon in microwave for 10 seconds before cutting to get more juice out of it.
- 2 (6 ounce) packages fresh raspberries
- Whipped topping or fresh whipping cream for topping (optional)
- Preheat oven to 350 degrees
- In a mixing bowl combine graham cracker crumbs and sugar, mix until combined and then add butter and mix until mixture is all coated.
- Press graham cracker mixture evenly into a lightly greased 9x13 pan.
- Bake at 350 for 8 minutes.
- In a separate bowl combine sweet and condensed milk, sour cream and lemon juice, whisk until all ingredients are completely combined and mixture is smooth.
- Sprinkle pre-baked cracker crust evenly with fresh raspberries.
- Pour lemon mixture over raspberries and slightly spread if necessary to make sure it is evenly distributed over berries and crust.
- Return to the oven and bake for an additional 12-15 minutes or until the custard has set up but has not browned. You do not want the custard to brown, that will mean it is overcooked and will ruin the creamy consistency. Remove and cool completely on a cooling rack.
- Cover and Refrigerate before serving.
- Serve with Whipped topping or Fresh Whipping Cream if desired.
Recipe adapted from Raspberry Custard Pie on My Recipe Confessions
Keep it Real!!!