Lemon Blueberry Bars
Andrea "Andee" Wasson
ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup ea brown sugar & cane sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter,diced
- 1 1/2 cups oats (quick cooking)
- 2 large egg yolks
- 1 can 14-oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 tsp lemon zest
- 2 cups room-temp blueberries, cleaned
- 1/2 cup chopped pecans (optional)
directions
- 1
Preheat oven 350 degrees. Grease a 9×13 inch metal baking pan.
- 2
Combine the flour, both sugars, salt and baking soda in bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse and crumbly. Add oats and pulse to mix.
- 3
Press about 2/3 of the crumb mixture into the pan and set remainder aside. Bake crust for 12 minutes. Meanwhile, prepare filling.
- 4
Whisk the condensed milk, lemon juice, lemon zest and egg yolks together in a medium bowl and let stand for 5 minutes.
- 5
Arrange blueberries evenly over the crust; pour lemon mixture over the blueberries. Spread gently with a spatula to distribute as evenly as possible. Bake until the lemon mixture just begins to form a shiny skin; 7 to 8 minutes.
- 6
Sprinkle reserved topping over the lemon layer, then sprinkle pecans over topping. Bake for 25 minutes.
- 7
Let the bars cool in the pan on a rack. When cool, transfer to refrigerator to chill for at least 2 hours. Best chilled well.
notes
Tasty!
Source: Andrea "Andee" Wasson
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