Preparation Steps

• Preheat the oven to 350°F. Spray an 8x8-inch baking dish with cooking spray.
• In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and 1 teaspoon of lemon zest. Stir until the crumbs are evenly moistened.
• Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared baking dish.
• Bake the crust for 10 minutes. Remove from the oven and allow it to cool to room temperature.
• In a separate bowl, whisk together the egg yolks and sweetened condensed milk until well combined.
• Stir in the fresh lemon juice and the remaining 1 teaspoon of lemon zest until the mixture begins to slightly thicken.
• Gently fold in the fresh raspberries, being careful not to break them apart.
• Pour the lemon raspberry filling evenly over the cooled graham cracker crust.
• Bake for 15 minutes, or until the filling is just set.
• Cool the bars to room temperature, then chill in the refrigerator for at least 1 hour before slicing and serving.