Lemon Blueberry Bars

I love lemons. I love them in Lemon Bars, Lemonade, Diet Coke, you name it. I love them. So naturally I love them in this form. With blueberries. They just go together so nicely. They are buddies, lemons & blueberries. This dessert is so creamy that it's like a pudding. I love the tang of the lemons. Throw in some plump blueberries and you've got yourself a fabulous summer treat.

For the crust:
1 1/2 c. graham cracker crumbs

6 tablespoons butter, melted

1/4 cup granulated sugar

Zest of one lemon

For the filling:

2 large egg yolks

1 (14 ounce can) sweetened condensed milk (fat free works well)

1/2 cup fresh lemon juice

1 teaspoon lemon zest

1 cup fresh blueberries

Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from 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 blueberries.

Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

Refrigerate any leftovers.

Recipe Source: Two Peas and Their Pod

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