Lemon Blueberry Bars
Servings 9 - 12
Equipment
- 8 x 8-inch Baking Dish
Ingredients
Crust:
- 1½ cups of graham cracker crumbs
- 6 tbsp of unsalted butter melted and cooled
- 2 tbsp of white 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
- 1¼ 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 in a bowl.
- Using your fingers, mix until the 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. Leave the oven on 350 degrees.
- 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 ¼ cup of blueberries over the mixture in the bare spots.
- Place in 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, slice and serve. Enjoy!