Warm weather makes me crave citrus and chilled desserts! These Lemon Raspberry Swirl bars are light, sweet, and tart with a rich buttery crust. Need to bring a dessert to a party or function, these bars are perfect! The condensed milk makes the filling a little firmer like cheesecake without the cheese, but with all the lemon flavor of traditional lemon bars. Enjoy!
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Lemon and Raspberry Swirl Bars
Preheat Oven to 350
Graham Cracker Crust:
2 cups of graham cracker crumbs
10 tbls. of unsalted butter
1/2 cup of sugar
1 tsp. of lemon zest
1/4 tsp. of salt
1. Line a 9×13 pan with parchment.
2. Mix together ingredients until combined.
3. Press evenly into pan.
4. Bake for 15 min. or until lightly browned.
5. Cool on a wire rack.
Lemon Filling:
2-14oz. cans of sweetened condensed milk
1 cup of lemon juice
1 tbls. of lemon zest
1/4 tsp of salt
2 eggs
1/4 cup of flour
1/4 cup of raspberry jam
fresh raspberries and whipped cream for garnish
1. Whisk together ingredients up to and including flour.
2. When combined, pour onto cooled graham crust.
3. Spread out evenly.
4. Dot with raspberry jam all over.
5. Use a toothpick or knife to swirl jam.
6. Bake at 350 for 20 min.
7. Cool on a wire rack.
8. Refrigerate at least two hours before serving.
9. Slice into bars and garnish with fresh berries and whipped cream!
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Sarah is the mother of two angels, Garrett(3) and Isabelle(4), and wife to Michael. She spends her time between my family’s business, church, and her kitchen! Her husband is a chef and lured her into the kitchen and she hasn’t left ever since! Now she spends all her free time trying new recipes and creating yummy treats.