Lemon Blueberry Bars with Graham Cracker Crust
Craving a creamy blueberry dessert with a perfect balance of lemony tang? Look no further than these lemon blueberry bars with a graham cracker crust. Easy to make and sophisticated to taste!
Prep Time:
10 minutes
Cook Time:
40 minutes
Serves:
12
Perfect for:
Mothers Day
Birthday Parties
Baby Showers
Bite-Sized Desserts
Bookclub Bites
Ingredients
- 1 Package (6 ounces) Driscoll’s Blueberries
- Juice of 1 lemon
- 1 Tbsp. sugar
- 1 Tsp. cornstarch
- 1 Tsp. water
- 1 1/2 Cups graham cracker crumbs
- 3 Tablespoons butter, melted
- Zest of 1 lemon
- 3/4 Cup heavy cream
- 1/2 Cup fresh lemon juice
- 1 Package (6 ounces) Driscoll’s Blueberries
- 3 large egg yolks
- 2/3 Cup sweetened condensed milk
Directions
- PLACE 1 package blueberries into a medium saucepan.
- ADD juice of 1 lemon and 1 tablespoon sugar.
- BRING blueberry mixture to a boil over medium heat.
- PLACE 1 teaspoon cornstarch into a small bowl.
- ADD 1 teaspoon cold water.
- STIR cornstarch mixture.
- CONTINUE STIRRING cornstarch mixture while POURING mixture into blueberry sauce.
- STIR blueberry sauce to incorporate ingredients.
- REDUCE heat to low and SIMMER 10–15 minutes until sauce is thickened.
- SERVE blueberry sauce over sliced blueberry lemon bars.
- PREHEAT oven to 350˚F.
- SPRAY an 8-inch x 8-inch baking dish lightly with cooking spray.
- LINE baking dish with parchment paper.
- PLACE 1 1/2 cups graham cracker crumbs into a medium bowl.
- ADD 3 tablespoons melted butter and zest of 1 lemon.
- MIX ingredients until well combined.
- PRESS graham cracker mixture into bottom of baking dish in an even layer.
- BAKE for 10 minutes.
- PLACE 3 egg yolks into a large bowl and WHISK thoroughly.
- ADD 2/3 cup sweetened condensed milk, 3/4 cup heavy cream, and 1/2 cup lemon juice.
- WHISK again to combine ingredients.
- FOLD 1 package blueberries gently into mixture.
- POUR filling over crust.
- BAKE 15-20 minutes or until filling is set.
- CHILL in refrigerator at least 1 hour or overnight.
