Lemon Blueberry Bars

Lemon Blueberry Bars

I’m starting my weekend early this week.  Chris is taking today and Friday off so we can have a little R&R and check out some new restaurants for lunch, happy hour and dinner.  Yes, I get a break from cooking and lots of it —whoo hoo! I’ll be posting pictures of my meals on Facebook, Twitter, and Google+ so if you’re not following me, there’s still time. :)

Lemon Blueberry Bars

And in celebration of starting an early weekend (I love those!) I baked some of these bars! The lemon and blueberry flavors really shine through here.  I baked these in the heat while sweating in the kitchen and to the oldies, but it was totally worth it! Happy early weekend everyone and enjoy what’s left of the summer!

Lemon Blueberry Bars

Print this recipe

Ingredients:

Crust:

  • 1 1/2 cups of graham cracker crumbs
  • 6 tablespoons of unsalted butter, melted and cooled
  • 2 tablespoons of granulated sugar
  • zest of 1 lemon

Filling:

  • 2 egg yolks
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/3 cup of lemon juice
  • 1 teaspoon of lemon zest
  • 1 cup of fresh blueberries

Lemon Blueberry Bars

Preparation:

Preheat the oven to 350 degrees F.  Grease an 8-inch square baking pan.

In a medium bowl combine graham cracker crumbs, melted butter, sugar and lemon zest.  Mix until graham cracker crumbs are moist.  Pour the mixture into the baking pan and press the mixture firmly into the prepared pan.  Bake the crust for 10 minutes or until set.  Remove from the oven and allow it to cool to room temperature.  Do not turn off the oven.

Meanwhile, using a stand or electric mixer (or mix by hand), combine egg yolks, condensed milk, lemon juice and lemon zest.  Continue to beat until smooth and slightly thicken.  Gently fold in blueberries.  Pour the lemon blueberry filling over the crust and spread it evenly with a spatula.

Return pan to the oven; bake for 15 minutes or until filling just set.  Cool to room temperature, and then chill it in the refrigerator for at least one hour before serving.  Once chilled, cut into bars
and serve.

Note: Bars will keep in the refrigerator for 3-4 days.

Source: Two Peas and Their Pod

Lemon Blueberry Bars
 

Comments

  1. says

    Happy early long-weekend for you, Anne! These bars are the perfect treat to kick things off! It’s raining here where I am now. I hope the sun is shining where you guys are!

  2. marcie@flavorthemoments says

    These bars look fabulous, Anne! All that yummy citrus blueberry filling on top of that buttery graham cracker crust is right up my alley! Have a wonderful time off eating out — that’s always fun!

  3. says

    These bars sound delicious! I can’t get enough of blueberries right now : ) Happy early start to the weekend for you! Hope you enjoy your time off from the kitchen and eat lots of good food!

  4. says

    I love lemon, and it pairs so well with blueberries. Which are so abundant at the moment! These look wonderful, and pretty easy to make – so why am I still here, rather than in the kitchen? 😉 Good stuff – thanks.

  5. says

    These look absolutely delicious Anne! I don’t know why I’ve never made a blueberry bar – that’s craziness. Hope you had a great long weekend!

  6. says

    Anne, I don’t know how I missed these beauties? (I sometimes get bogged down with my blog reader. My apologies!) These lemony blueberry bars look divine. Love how easy they are to assemble with the sweetened condensed milk, too. Thanks for sharing! Pinning!

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