Lemon Blueberry Bars

Make your Saturday shine with luscious Lemon and Blueberry Bars. It may just be a summer favorite. You'll love the graham cracker crust, tart creamy lemon filling, and juicy blueberries!

Recipe adapted from twopeasandtheirpod.com 

Ingredients: 
For the crust:

• Zest of one lemon
• 3 tablespoons granulated sugar
• 5  tablespoons butter, melted
• 2 cups graham cracker crumbs (you will need 1 plastic sleeve from the box) 
• 1/2 teaspoon Saigon cinnamon

For the filling:

• 2 large egg yolks
• 14 ounces sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1-1/2 cups fresh blueberries tossed with 1 tablespoon flour

Directions: 

• Preheat the oven to 350 degrees and spray an 8×8 inch baking dish with cooking spray. Set aside.
• In a food processor pulse graham crackers. Add in melted butter, sugar, cinnamon, and lemon zest. Pulse until graham cracker crumbs are moist. Press crumbs firmly into the prepared pan. Bake the graham cracker crust for 8 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 with a whisk. Stir in the lemon juice and lemon zest. Whisk until the mixture is smooth and begins to slightly thicken.
• Gently fold in the blueberries that have been tossed in 1 tablespoon flour. Pour the lemon blueberry filling evenly over the cooked graham cracker crust.
  
  Bake for 15 to 16 minutes, or until just set.
• Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Dust with powdered sugar, cut into bars, and serve.

Notes: Bars will keep in the refrigerator for 3-4 days