Lemon Blueberry Bars (Print Version)
# Ingredients:
→ For the crust
01 -
Zest of one lemon
02 -
1/4 cup granulated sugar
03 -
6 tablespoons butter, melted
04 -
1 1/2 cups graham cracker crumbs
→ For the filling
05 -
2 large egg yolks
06 -
14 ounces sweetened condensed milk
07 -
1/2 cup fresh lemon juice
08 -
1 teaspoon lemon zest
09 -
1 cup fresh blueberries
# Instructions:
01 -
Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
02 -
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
03 -
To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken.
04 -
Gently fold in the blueberries. Pour the lemon blueberry filling evenly over the graham cracker crust.
05 -
Bake for 15 to 17 minutes, or until just set.
06 -
Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.
# Notes:
01 -
Bars will keep in the refrigerator for 3-4 days
02 -
Allow bars to set completely in the refrigerator for best results
03 -
Fresh lemons provide the best flavor