Thursday, September 27, 2012

Lemon-Berry Squares

I love lemon.  I think I might even love lemon more than chocolate.  I found this recipe on Pinterest and had to give it a try.  The original recipe called for fat-free sweetened condensed milk which I couldn't even find, so I used low-fat.  If you know me you'll know that I absolutely hate all things "lite" or low-fat, especially if it's dairy.  You only live once, so you might as well enjoy what you're eating.  So after giving the recipe a try with the low-fat sweetened condensed milk, I realized that it probably wouldn't negatively effect the outcome to use the regular kind, which I did on the next go round.  The first time I made it I used the called for raspberries.  The second time I decided to use the very last of my wild blueberries that I picked up north in August (They will keep up to a month in the fridge).

It was divine.

with raspberries

The crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

The filling:
2 large egg yolks
1-14 oz. can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup of fresh raspberries or fresh blueberries

Preheat the oven to 350°F. Grease an 8x8 pan. I combine the crust ingredients right in the pan, but you can do it in a bowl if you like. Stir until graham cracker crumbs are moist. Press crumbs into the pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries or blueberries. Fold carefully so you don't break the raspberries. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator up to five days.
with blueberries


  1. Which would you say is better, raspberries or blueberries?

  2. I thought that the blueberry one was amazing, but I was using wild blueberries which are smaller and more flavourful than the ones that you buy in the store. It depends on which fruit your family prefers.

  3. Wondering if sweetened condensed milk is gluten-free. I imagine I could come up with some gluten-free graham cracker crumbs. Thinking about making this for my mom when I come home!