Ingredients
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 6 tablespoons unsalted butter melted
- 2 large egg yolks
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 1/2 teaspoons lemon zest
- 1 cup fresh blueberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F. Lightly coat an 8x8-inch baking pan with nonstick spray.
- In a bowl, mix graham cracker crumbs, sugar, and lemon zest. Stir in melted butter. Press the mixture evenly into the pan. Bake for 10-13 minutes until set; then cool.

- In a separate bowl, whisk the egg yolks together with the sweetened condensed milk. Next, incorporate the fresh lemon juice and lemon zest, mixing until the blend is smooth. Finally, carefully fold in the fresh blueberries.

- Pour the filling over the pre-baked crust. Bake for about 15 minutes or until the filling is just set. Allow the bars to cool to room temperature; then refrigerate overnight before cutting and serving. Dust with powdered sugar.
