**** A few things you should know about me before you read any further. I started dating my husband in March of 2006... I have cooked no more than 15 meals since that meeting... the man can cook... none of it is any good for you... but it is generally delicious... during the course of my first food blog experiment he totally ripped a lemon from my hands once, and also just HAD TO whisk the batter for me. This is quite the experiment... in rekindling my cooking ability... in seeing if my marriage can withstand me venturing into our cramped, cluttered kitchen with my husband nearby:) ****
Today's offering.... Lemon Raspberry Bars... from twopeasintheirpod.com The link for the recipe is: http://twopeasintheirpod.com/lemon-raspberry-bars/
Here's what you need:
Please note that I chose to not use graham crackers. I hate graham cracker crust in all forms... though I like graham crackers in general (feel free to discuss this anomaly amongst yourselves)... so I always, always, always substitute shortbread cookies. Normally Lorna Doone's... they didn't have those at WalMart today so I bought Sandies. Please note that I used 4 cookies short of a row to get the exact measurement needed (I'm there for you... it shows... doesn't it). Just pop those cookies in a ziplock... and pound them until the lambs stop screaming.....
Combine 1 1/2 cups shortbread cookie crumbs, 6 tablespoons of butter (I used unsalted), 1/4 cup sugar, and the zest of a lemon. (**see the what I learned section below in case you are a zesting virgin). Smoosh this into the bottom of a greased 8x8 pan.
Bake it for 10 minutes. DO NOT TURN YOUR OVEN OFF... there is more baking to be done. Let the crust cool. Once cool, make your filling.
Grab one can of Sweetened Condensed Milk, and 2 fresh egg yolks...
gently fold in your berries... you don't want to smoosh them and turn your bars all pink.