Blueberry Lemon Bars (Printable Version)
Zesty bars packed with creamy lemon layers, juicy blueberries, and a crumbly graham base. Great for BBQs or sunny afternoons.
# Ingredients:
→ Crust ingredients
01 -
1 1/2 cups ground graham crackers
02 -
6 tablespoons melted butter
03 -
1/4 cup white sugar
04 -
The zest from one lemon
→ Filling ingredients
05 -
1 teaspoon of grated lemon peel
06 -
1/2 cup squeezed lemon juice
07 -
2 egg yolks (large)
08 -
1 cup fresh blueberries
09 -
14 ounces sweetened condensed milk
# Steps:
01 -
Turn on your oven to 350°F and give an 8x8 inch pan a light spray with non-stick spray. Put the pan aside for now.
02 -
Mix up the crushed graham crackers, lemon zest, sugar, and melted butter in a medium bowl. Keep stirring until the crumbs feel damp and sticky. Press this mix into your pan firmly. Then bake it for about 10 minutes. Let it cool off completely once out of the oven.
03 -
Whisk together the condensed milk and egg yolks in a medium-sized bowl. Add in the lemon zest and juice. Stir it until everything blends smoothly and looks a little thicker.
04 -
Carefully fold in your blueberries without smashing them. Spread this blueberry-lemon mixture evenly over the graham crust.
05 -
Pop it into the oven and bake for about 15 to 17 minutes, just until the filling firms up.
06 -
Let it cool to room temp. After that, move it to the fridge for at least an hour. Once it’s chilled, slice it into bars and dig in.
# Notes:
01 -
Keep the bars in the fridge for 3–4 days at most.
02 -
For the best results, make sure they’re completely cold before serving.
03 -
Fresh lemons are ideal for amazing flavor.