Whole Meyer Lemon Raspberry Bars with Graham Cracker Crust
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Graham crackers belong one of three places: s’mores, a pie crust, or the compost. Prove me wrong; I’ll wait.
How such a bland and gross snack cookie makes such a delightful crust is completely beyond me, and it’s one of the few crusts I’m capable of making. Remember my tomato pie debacle?
I am many things in this life: a hot mess express, obsessive dog mom, amateur hypochondriac... I really could go on. But a natural baker, I am not.
Baking requires patience and poise that I frankly don’t have and also don’t aspire to. If you landed here expecting Martha Stewart, honey, you better brace yourself. My celebrity chef idol is the Swedish Chef from the muppets.
When I started trying to make Meyer lemon bars in my quest for creative ways to eat the entire lemon, peel and all, I was pretty immediately fed up and disappointed. I just wanted quick, easy, tasty food. I didn’t want to give it a massage and meditate over it. I have things to DO, y’all.
After a soupy batch, a chewy batch, and then two variations of the recipe you’re now reading, I have this down to a lazy science. And my blood sugar is through the roof.
Let’s be real about this: every legit baker is going to be horrified by this recipe. The top of your lemon bars may have some small bubbles. I don’t care. If you do, remember that this is precisely why God made powdered sugar. Sprinkle that goodness on top and serve. And my standing rule is that if you complain about tiny air bubbles in the top of the homemade dessert I just made? You can eat it in your own dang home then.
Here’s my down and dirty, quick and easy recipe for Whole Meyer Lemon Raspberry Bars with Graham Cracker Crust.
Whole Meyer Lemon Raspberry Bars with Graham Cracker Crust Recipe
Ingredients:
For the Graham Cracker Crust:
9 Graham Crackers
1 stick of butter
1/4 cup dark brown sugar
1/2 tsp cinnamon
Dash of salt
For the Whole Meyer Lemon Raspberry Filling:
1 small to medium Meyer lemon (If you use a larger Meyer lemon, this will be a jiggly mess. If you use a regular lemon, this will be a nasty, bitter mess. Don’t you do it.)
4 eggs
1 cup sugar
1/4 tsp salt
Splash vanilla extract
10-12 fresh raspberries
Directions for Whole Meyer Lemon Raspberry Bars with Graham Cracker Crust
Preheat your oven to 350.
Cram those 9 graham crackers into a food processor (or blender, I actually used a blender because I am a muppet and not an adult). Pulse until no chunks remain.
Melt your butter in a small sauce pan over low heat. Add in the brown sugar, cinnamon, and salt. Stir together until combined.
Pour butter mixture into the graham cracker mixture in your food processor or blender and pulse until well combined.
Let the dough cool slightly if needed, then smoosh it into a lightly greased 8 x 8 baking pan, pressing the dough up the sides of the pan about 1/2 inch.
Bake 10-15 minutes, or until a toasty color.
While your crust is baking, wash (or lightly rinse, if you’re lazy like me) your blender and give it a quick dry.
Wash and pat your Meyer lemon dry, then slice the lemon into rounds. Remove the seeds and the stem attachment and discard (or compost).
Throw those Meyer lemon slices into the blender and give them a whirl. You’ll want the purée to be pretty smooth, no one wants giant chunks of peel in their lemon bars. Throw in everything else but the raspberries. Blend away!
Once everything is blended, dump it delicately into that beautiful golden graham cracker crust, just like Martha Stewart or the Swedish Chef after 2 margaritas. Toss those raspberries on top, and cram the whole thing back in the oven.
Bake until nothing is jiggling (I’m serious, give the pan a little shake and shout “earthquaaaaake!”) and a knife in the center comes out clean. Mine take about 40 minutes in this stove, but you might want to check on yours around the 30-minute mark just to be safe. Cooking times always vary.
Remove pan and let cool, refrigerate for 2 hours before serving to firm up your bars. Sprinkle with powdered sugar, if desired. Powdered sugar is to lemon bars what contouring makeup is to the Kardashians.
Serve in squares or eat them straight with a fork or heck, your fingers. It honestly just depends how your pandemic is going, and this is a judgment-free zone. Cheers!
Are you still swimming in Meyer lemons? Try my Whole Lemon Greek Chicken Soup Recipe for a yummy, healthy favorite or my Whole Lemon Brussel Sprouts Recipe!
XOXO,
Reese
