This is a perfect recipe for springtime! Light, creamy and blueberries are plentiful right now. This recipe from “Lick the Bowl Clean” is one of the most favorite on our dessert buffet that we serve at the Inn every night (and I just packed six of them up for a guest to take on the plane!)
Blueberry Lemon BarsRecipe courtesy of Lynnette Scofield of William Henry Miller Inn
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted (we always use unsalted)
- 1/4 cup granulated sugar
- Zest of one lemon
- 2 large egg yolks
- 1 (14 ounce can) condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Preheat oven to 350. Spray an 8x8 pan and set pan aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and lemon zest. Stir until crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan.
Bake the crust for 10 minutes. Remove from the oven and allow to cool to room temperature.
To 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 3/4 cup of blueberries reserving some for the top.
Pour the lemon blueberry filling evenly over the crust and then top with the remaining blueberries. Bake for 15 minutes or until just set.
Cool for 10 minutes at room temperature and then refrigerate until completely chilled. Cut into bars and serve.