Wednesday, August 21, 2013
Lemon Blueberry Bars
I hope you still have some blueberries this summer so that you can make this dessert. Or some raspberries - it's equally good either way. My mom declared that this was "one of her favorites" - and I make A LOT of desserts. So that's saying something. I know this will become part of my regular dessert repertoire - it is quick, easy and super delicious - and once you try it, I'm sure it will become part of yours too!
Start with the crust. Combine the graham cracker crumbs (this is convenient because it uses virtually a whole pre-wrapped package - you know, 1/3 of the box...), melted butter,
and lemon zest.
Stir well to combine, then press into the bottom of a greased 9-inch baking dish.
Bake for about 10 minutes, then let cool on a wire rack.
While the crust cools, make the filling. You won't even need a mixer! In a medium bowl, combine the sweetened condensed milk, egg yolks
and zest. Stir well to combine, then fold in the blueberries.
Pour the filling over the cooled crust,
and bake for 15 minutes. The filling will be barely set.
Let cool slightly then refrigerate to cool completely. You'll need to refrigerate this for a couple hours, or overnight, before slicing and serving.
One year ago: Raspberry Almond Coffeecake
Two years ago: Caramel Bars
Three years ago: August Pie
Four years ago: Banana Blueberry Coffeecake
Find more inspiration at Cast Party, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking #2, What I Whipped Up, Full Plate, Pennywise Platter, Thursday's Treasures, Showcase Your Talent, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Friday Food Frenzy.
Lemon Blueberry Bars
For the crust:
1 1/2 cups graham cracker crumbs
4 tablespoons butter, melted
1/4 cup sugar
Zest of one lemon
For the filling:
2 large egg yolks
1 - 14 ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1 tsp. lemon zest
1 cup fresh blueberries
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 an 8-inch baking dish sprayed with nonstick spray. Bake the graham cracker crust at 350 for 10 minutes. Remove from oven and allow to cool to room temperature.
For the filling, whisk together 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.
Pour the filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve. Makes 12 bars.
Recipe Source: Adapted from Two Peas
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