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!
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.
- 2 cups lemon curd
- 1/4 raspberry jam
- 12-14 sheets graham crackers, crushed fine
- 3 tablespoons melted butter
- 1/8 cinnamon
- 1/8 teaspoon sugar
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.
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