Lemon Blueberry Bars
Lemon Blueberry Bars

Lemon and blueberry bars


April 19, 2016

  • Yields: Makes 16 bars


For the crust

1 1/2 cup graham cracker crumbs

6 tbsp butter, melted

1/4 cup granulated sugar

Zest of one lemon

For the filling

2 large egg yolks

14 oz. sweetened condensed milk (fat free works well)

1/2 cup fresh lemon juice

1 tsp lemon zest

1 cup fresh blueberries


1Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.

2In 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.

3To 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. Gently fold in the blueberries.

4Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

5Cool to room temperature, then chill in the refrigeratorfor at least one hour before serving. Cut into bars and serve.

Your lemon blueberry bars will keep in the refrigerator for 3-4 days.


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