Lemon Squares*

This is VERY ... LEMON'y!!!!

I love the strong "KICK of lemon" in here!

But,...I suggest that IF you want 

more sweet and LESS "tang",

try using only half as much lemon 

zest as the recipe calls for 

and see how that goes.

INGREDIENTS:

2 cups graham cracker crumbs
1/2 cup butter, melted
1 tablespoons sugar
.....
2  of 8-oz. cream cheese, softened
2 of 14-oz. sweetened condensed milk
4 egg yolks
2 tablespoons lemon zest
1 cup lemon juice
....
1 and 1/2 cups thawed whipped cream or whipped topping.
Raspberries for garnishing, if desired

DIRECTIONS:

HEAT oven to only 325-degrees F.
LINE 9x13-inch baking dish or pan with foil, with ends of foil extending over sides.  Lightly spray the foil liner with non-stick spray.
MIX graham cracker crumbs, butter and sugar until blended and press onto bottom of prepared dish or pan.  I like to use my off-set spatula for this-- It looks like this:
 

• BAKE the layer of pressed graham crackers for 10 minutes.
• MEANWHILE, beat cream cheese with mixer until smooth/creamy.  Gradually beat in the condensed milk.  Add egg yolks (one at a time) and mix well.  Blend in lemon zest and lemon juice.  Pour over crust.
• BAKE about 30 minutes or until center is set (since ovens vary, check after 25 minutes).  
• COOL completely.  Refrigerate for at least 2 hours.  
• USE foil handles to remove dessert from pan before cutting into bars.  By having this OUT of the pan and then using a really long knife, you can make very clean cuts (but, do wipe knife edge off between each cut).
• SERVE topped with whipped cream or whipped topping.  Add raspberry(ies), if desired.

Because I only had FROZEN raspberries 

here, this isn't as pretty as it would 

be with a FRESH one!

Mm-m-m-m-m-m-m-m-m....

* This recipe came from the Spring 2014 

edition of Kraft's Food & Family-- I  made 

the crust according to the original directions, 

but,................... my ingredient list shows 

everything else ALREADY doubled.

 (I wanted the lemon'y layer 

to be thicker like this!)