Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons salted butter, melted
- 1/4 cup sugar
- zest of one lemon
- For the filling:
- 2 large egg yolks
- 1-14 ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
Preparation
Step 1
Preheat your oven to 350 degrees F. Line 8×8 inch baking dish with aluminum foil. Set aside.
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest until moist. Press crumbs into the bottom of the prepared dish. Bake for 10 minutes. Remove from oven and allow the crust to cool to room temperature.
Once cooledl, whisk the egg yolks and condensed milk in a large bowl until combined. Whisk in the lemon juice and lemon zest, until mixture begins to thicken slightly. Carefully fold in the berries. Pour the filling over the graham cracker crust. Bake for 15 minutes, or until just set.
Cool to room temperature, remove from pan, and then chill for at least a few hours before slicing. For a quicker set, stick into the freezer for about 30 minutes. Cut into bars and serve. Bars can be kept in refrigerator for up to 5 days.