1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour
1/8 teaspoon salt
Cream together the butter and powdered sugar on medium speed. Turn the mixer to low and add in the flour and salt. Mix until combined and smooth. Press the crust dough into the 8x8 cake pan. Make sure the crust is evenly spread out. Bake for 10 minutes at 350 degrees and remove from oven.
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries
Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.
Pour the lemon raspberry filling evenly over the crust. Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.
*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.
Yield: 16 bars