Found this recipe on PW's Tasty Kitchen site and made them for my mother-in-law's birthday last night. She is a lemon/raspberry fanatic. Even though I believe all desserts should include SOME element of chocolate, I must admit these were pretty good. Below is a modified version of how I will make it next time. I followed directions to the letter and the crust was a little tough, and I didn't use the full amount of lemon juice and it was VERY lemony. Here's the original recipe if you want to compare.Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1 stick of butter, melted
- zest of one lemon
Filling
- Juice of 2 lemons (about 1/3 cup)
- 1 tsp lemon zest
- 1 (14 oz) can sweetened condensed milk
- 2 egg yolks
- 1 pkg fresh raspberries
To make the crust, combine all ingredients and press into the bottom and sides of an 8x8 pan. Bake at 350 for 10 minutes. Allow to cool to room temp.
For the filling, whisk together egg yolks and sweetened condensed milk until smooth. Add lemon juice and zest and whisk until thick. Gently fold in raspberries. Pour over crust and bake at 350 for 15 minutes.
Chill for at least two hours before serving.
