I know this idea is not an original one at all. But I took some liberties with the original recipes that I found, and am really pleased with the results!
Make sure you zest your lemons before you juice them! Oh, and one sleeve of graham crackers crushed is equal to 1 1/2 cups of crumbs.
Blueberry Lemon Bar Recipe
Ingredients:
1 1/2 cup graham cracker crumbs
6 tablespoons melted butter
1/4 cup sugar
zest of one lemon
4 egg yolks
2 cans (14oz each) sweetened condensed milk
1 cup fresh squeezed lemon juice (from 5-6 large lemons)
zest of two lemons
3-4 cups fresh blueberries (you can substitute any fresh berry, or combination!)
Directions:
Preheat the oven to 350ºF. Butter a 9×13″ glass baking dish.
Combine the first 4 ingredients in a medium bowl, stirring well to combine. Press into the bottom of the prepared baking dish and bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
In a large bowl, whisk together the egg yolks and sweetened condensed milk. Whisk in the lemon juice and zest, stirring until the mixture is slightly thickened. (It will feel lighter and easier to stir).
Gently fold in the berries and pour the mixture onto the cooled crust. Bake for 12-15 minutes, until the filling is just set (doesn’t jiggle when you wiggle the pan).
Remove from the oven and cool to room temperature, then place in the fridge to chill for at least one hour before serving. This dessert can be made in advance, and will last 4-5 days (if it’s doesn’t disappear!) in the fridge!