Creamy Blueberry Lemon Bars ~ do you feel like an easy blueberry dessert? Or tangy lemon bars? Why not enjoy both with this to-die-for recipe that combines a tart lemon custard with fresh juicy blueberries.
The best technique for eating fairly healthy most of the time is simply not to buy the bad stuff, right? By the time we realize there’s nothing sweet in the house it’s too late and we’re too tired to do anything about it. But these easy peasy blueberry lemon bars are a sly work-around for those times when we’ve been a little too virtuous for our own good. Got some blueberries and a couple of lemons in the fridge? A can of condensed milk and a sleeve of graham crackers in the cupboard? You’re set!
I made these just for myself, not the blog, but the flavor turned out so creamy and inviting I figured I’d better share them with you. The lemon is creamier than a standard lemon curd bar, but just as tangy ~ that’s because there’s a full 1/2 cup of fresh squeezed lemon juice in the recipe. The combination of tart lemon with the creamy texture is nice, and similar to the effect you get in my TANGY LIME BARS.
The blueberries pop their juice as you bite into them, which is wonderful. And the slight vanilla cinnamon of the graham crackers works really well with the lemon. You can enhance that effect by adding a little extra cinnamon to the crust.
TIPS for easy blueberry lemon bars:
- Keep these bars chilled for best flavor and texture.
- Use only fresh squeezed lemon juice, no bottles!
- Fresh blueberries only, frozen will be too wet for this recipe.
Blueberry Lemon Bars
- 1 sleeve 9 full graham crackers
- 1/2 cup brown sugar
- 5 Tbsp unsalted butter melted
- 4 large egg yolks
- 14- ounce can sweetened condensed milk
- 1/2 cup strained fresh squeezed lemon juice
- a drop of yellow food coloring optional
- 2/3 cup fresh blueberries
- Preheat oven to 350F
- Toss the crumbs with the sugar and melted butter, making sure to get all the crumbs evenly saturated.
- Press the crumbs evenly into the bottom of a 9×9 inch square baking pan.
- Whisk the egg yolks well, and whisk in the condensed milk until well combined. Add the lemon juice and food coloring, if using, and mix again. Fold in the blueberries.
- Pour into the crust and bake for about 15-20 minutes, until just set.
- Let cool, then refrigerate for a few hours before serving.
- Serve cold with a dollop of sweetened whipped cream.
Make it your own ~
- Any cookie crumb will work for this crust.
- Raspberries would be nice in place of the blueberries.
- Try this with other types of citrus juice. If the juice isn’t tart enough you can mix it with a little lemon juice.