Easy lemon bars made with a simple graham cracker crust and topped with raspberry jam or fresh raspberries. Another one of those yummy summertime desserts that goes great with a scoop of vanilla ice cream, and equally as well with a chilled glass of Chardonnay.
With just the two of us at home I make most desserts on a smaller scale. I baked the lemon raspberry crumble in a Nordic ware 6 X 8 baking sheet.
No need to use a food processor to crush your graham crackers, I use my Mom’s technique. Break up the graham crackers into a large Ziploc bag and zip it shut. Use a rolling pin to roll over the bag and pulverize those graham crackers, turning the bag over a few times to get all the pieces crushed fine. I have mini food processor, but when I make graham cracker crust I like to go old school.
I made a batch of lemon curd to make a lemon meringue pie, but change my mind when I saw I had graham crackers in the pantry and an almost empty jar of raspberry jam. Graham cracker crust is simple and ALWAYS comes out just right. With 8 jars of jam sitting in my fridge, and the raspberry jam almost empty, I decided to incorporate that as well. The outcome is a tasty easy lemon bar with raspberry and a graham cracker crust topped with a scoop of Hagan Daz vanilla ice cream.
The lemon bars also great with fresh raspberries!
More easy desserts
- Apple Cinnamon Mini Bundt Cakes
- Greek Yogurt Cheesecake with Black Cherry Topping
- Homemade Peanut Butter Cups