lemon and raspberry crumble with scoop of ice cream
Desserts

Easy Lemon Bars with Graham Cracker Crust

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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! 

Easy Lemon Raspberry Bars
Yield: 6 servings

Easy Lemon Raspberry Bars

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

An incredible easy lemon bar dessert to make on a whim. All you need are some graham crackers, lemon curd, jam, butter a little cinnamon and sugar.

Ingredients

Filling

  • 2 cups lemon curd
  • 1/4 raspberry jam

Crust

  • 12-14 sheets graham crackers, crushed fine
  • 3 tablespoons melted butter
  • 1/8 cinnamon
  • 1/8 teaspoon sugar

Instructions

Preheat oven to 350 degrees.

In a food processor crush the graham cracker crust into a fine crumbs. Mix in the sugar, cinnamon and butter an mix until well moistened.

Press into an 6 X 8 sheet pan, reserve a small amount to sprinkle on top.

Spoon the lemon curd on top of graham cracker crust.

Spread a thin layer of raspberry jam on top of lemon layer.

Sprinkle crushed graham crackers on top and bake for 15 minutes.

Let cool and slice in small squares.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 458 Total Fat: 22g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 125mg Sodium: 355mg Carbohydrates: 62g Fiber: 1g Sugar: 43g Protein: 5g
The nutritional information provided here are estimates and are not calculated by a registered dietician.

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