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To create the delightful filling for your Zesty Frozen Lemon Raspberry Bars, start by preparing the raspberry puree. Begin by washing about two cups of fresh raspberries thoroughly. If you prefer, frozen raspberries can also be used; just ensure they are thawed and drained properly. Place the raspberries into a blender or food processor. Blend on high speed until smooth, which should take about 30 seconds to a minute. If you prefer a seedless filling, pass the puree through a fine mesh sieve to remove the seeds and achieve a silky texture.

Frozen Lemon Raspberry Bars

Beat the heat with Zesty Frozen Lemon Raspberry Bars, a perfect summer dessert that blends the tangy brightness of lemon with the sweetness of fresh raspberries. These easy-to-make bars not only look stunning but also feature healthful ingredients like antioxidant-rich raspberries and vitamin C-packed lemons. Great for any occasion, they are a visually appealing treat that everyone will love. Enhance their charm with garnishes and make this delightful dessert your go-to for summer gatherings!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the lemon raspberry filling:

1 cup fresh raspberries (or frozen, thawed)

1 cup freshly squeezed lemon juice (about 4-6 lemons)

Zest of 2 lemons

1 cup granulated sugar

4 large eggs

½ cup heavy cream

½ teaspoon salt

For garnish (optional):

Fresh raspberries

Thin lemon slices

Whipped cream

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until the mixture resembles wet sand.

        - Press the mixture evenly into the bottom of a 9x9-inch baking dish. Use the back of a measuring cup to compact it down.

          - Bake in the preheated oven for about 10 minutes or until lightly golden. Allow to cool while preparing the filling.

            Make the Filling:

              - In a blender or food processor, combine the fresh raspberries and blend until smooth. Strain through a fine mesh sieve into a bowl to remove the seeds.

                - In a large mixing bowl, whisk together the lemon juice, lemon zest, sugar, and salt until the sugar is dissolved.

                  - Add the eggs one at a time, mixing well after each addition.

                    - Stir in the raspberry puree and heavy cream until fully combined.

                      Bake the Bars:

                        - Pour the lemon raspberry filling over the cooled crust.

                          - Place the baking dish in the oven and bake for about 25-30 minutes, or until the center is set but still has a slight jiggle when you gently shake the pan.

                            - Remove from the oven and let cool to room temperature.

                              Freeze the Bars:

                                - Once cooled, cover the dish with plastic wrap and place in the freezer for at least 4 hours or until firm.

                                  - For easier slicing, allow to sit at room temperature for a few minutes before cutting into squares.

                                    Serve:

                                      - Once sliced, serve the bars chilled, garnished with extra fresh raspberries, thin lemon slices, and a dollop of whipped cream, if desired.

                                        Prep Time, Total Time, Servings: 30 minutes | 6 hours | 16 bars