72 | SIGNATURE MONTANA
INGREDIENTS:
Crust:
• 1 ½ sticks of buer, melted
• 3 cups of graham cracker crumbs
• zest of two lemons
• ½ cup sugar
Filling:
• ¾ cup of fresh blueberries
• ¾ cup fresh raspberries
• 2 teaspoons of lemon zest
• 1 cup fresh lemon juice
• 2 14 ounce cans of sweetened condensed milk
• 4 large egg yolks
KITCHEN
FROM THE
Zesty Lemon Bars
ese sweet, lemony bars are the
perfect treat.
DIRECTIONS:
Preheat the oven to 350 degrees. Spray a 13" x 9"
baking pan with cooking spray. In a medium bowl
combine the graham crumbs, melted buer, sugar,
and lemon zest. Stir until the graham crackers
are moistened. Press the mixture evenly into the
baking dish. Bake for 10 minutes and set aside.
In another medium-sized bowl combine the egg
yolks and condensed milk until well incorporated.
Stir in the lemon juice and zest. Stir until the
mixture begins to thicken, slightly. Stir in the
berries, being careful not to break them or they
will discolor the filling. Pour the filling over the
crust and bake for 15 minutes. Cool to room
temperature and chill in the refrigerator for about
an hour before serving.
Serving: 24 bars
