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.
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!
- 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
- 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
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
Note: Bars will keep in the refrigerator for 3-4 days.
Source: Two Peas and Their Pod