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Lemon Blueberry Bars

Lemon Blueberry Bars

I saw this recipe on Uni-Homaker that is originally from Two Peas & Their Pod that looked amazing. I was making a meal for some friends who are going through a difficult time right now and I wanted to make them something comforting and delicious. I made a Chicken, Mushroom, Broccoli, and Rice Casserole for their dinner and I made these delicious bars for their dessert. They turned out beautifully and put a big smile on my friends’ faces.

Lemon Blueberry Bars

How to Make Lemon Blueberry Bars

Preheat the oven to 350 degrees.  Coat an 8-inch square baking pan with cooking spray.

Place the graham crackers into a large ziplock bag and seal. Smash the crackers into fine crumbs using a mallet. Combine the graham cracker crumbs, melted butter, sugar, and lemon zest together in a bowl.  Using your fingers, mix until graham cracker crumbs are moist and well combined.  Pour the mixture into the prepared baking pan and press the mixture firmly into the pan.  Bake the crust for 10 minutes or until set.  Remove from the oven and let it cool.  Do not turn off the oven.

Meanwhile, whisk the egg yolks, condensed milk, lemon juice, and lemon zest together in a bowl until well combined and slightly thickened. Gently fold in 1 cup of the blueberries.  Pour the lemon blueberry filling over the crust and spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of blueberries over the mixture in the bare spots.

Place the pan into the oven and bake for 15 minutes or until filling is just set.  Cool to room temperature and then place it into the refrigerator for at least one hour before serving.  Once chilled, cut into bars and serve. Enjoy!

Side Note: Bars will keep in the refrigerator for 3-4 days.

Lemon Blueberry Bars

Lemon Blueberry Bars

Lemon Blueberry Bars

Ingredients

  • Crust:
  • 1 ½ cups of graham cracker crumbs
  • 6 tablespoons of unsalted butter melted and cooled
  • 2 tablespoons of granulated sugar
  • Zest of 1 lemon
  • Filling:
  • 2 egg yolks
  • 1 14 oz can of sweetened condensed milk
  • ½ cup of freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1 ¼ cup of fresh blueberries

Instructions

  • Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.
  • Place the graham crackers into a large ziplock bag and seal. Smash the crackers into fine crumbs using a mallet. Combine the graham cracker crumbs, melted butter, sugar, and lemon zest together in a bowl. Using your fingers, mix until graham cracker crumbs are moist and well combined. Pour the mixture into the prepared baking pan and press the mixture firmly into the pan. Bake the crust for 10 minutes or until set. Remove from the oven and let it cool. Do not turn off the oven.
  • Meanwhile, whisk the egg yolks, condensed milk, lemon juice, and lemon zest together in a bowl until well combined and slightly thickened. Gently fold in 1 cup of the blueberries. Pour the lemon blueberry filling over the crust and spread it evenly with a spatula. Sprinkle the remaining 1/4 cup of blueberries over the mixture in the bare spots.
  • Place the pan into the oven and bake for 15 minutes or until filling is just set. Cool to room temperature and then place it into the refrigerator for at least one hour before serving. Once chilled, cut into bars and serve. Enjoy!
  • Side Note: Bars will keep in the refrigerator for 3-4 days.
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29 Comments

  1. What a wonderful treat to bring to your friends. I’m sure they were very blessed. These bars look heavenly. I’m hosting a giveaway on my blog (for one of Ryan’s necklaces) and I’d love for you to visit. I hope you are doing well, my friend!

  2. I love lemon and blueberries. This sounds like a great treat and relatively easy to put together which is always a plus in my book! Very nice of you to bring dinner to a friend in need – the chicken casserole sounds good, too!

  3. I tried your recipe today and it turned out great. I didn’t use any sugar for the graham crust because the crackers are already fairly sweet. I would have liked for it to be less sweet though for my palette. What do you recommend for reducing the sweetness of it? I want to make a reduced sugar version for my in-laws and our trip to the beach 🙂 TIA

    1. Maybe if you use unsweetened condensed milk then add just as much sugar as you want would work. Let me know how it turns out.

      Cheers,
      Pam

  4. Pam,
    These are in my refrigerator right now. I can’t wait to have them for dessert! So easy to make and they look great!!

  5. If I didn’t want to use Sweetened Condensed Milk, due to being Lactose Intolerant, what would be a good replacement?? thanks for any ideas