Blueberry lemon bar

Blueberry lemon bar

  • 150g biscuit crumbs
  • 1 Tbsp. butter, melted
  • Zest of 1 lemon
  • 3 large egg yolks
  • 100g sweetened condensed milk
  • 180g heavy cream
  • 115g fresh lemon juice
  • 2 x 170g Driscoll’s Blueberries

50 min | 12 servings | inspired by our community | dessert

Blueberry
Blueberry Lemon Bar
Blueberry

Craving a creamy blueberry dessert with a perfect balance of lemony tang? Look no further than these blueberry lemon bites. Easy recipe to make and sophisticated to taste!
Recipe created by Andrea Kunkel

Directions

Special thanks to Andrea Kunkel

REHEAT oven to 175˚C.
SPRAY an 20x20cm baking dish lightly with cooking spray.
LINE baking dish with parchment paper.
PLACE the biscuit crumbs into a medium bowl.
ADD 3 tablespoons melted butter and zest of 1 lemon.
MIX ingredients until well combined.
PRESS graham cracker mixture into bottom of baking dish in an even layer.
BAKE for 10 minutes.
PLACE 3 egg yolks into a large bowl and WHISK thoroughly.
ADD the sweetened condensed milk, the heavy cream, and the lemon juice.
WHISK again to combine ingredients.
FOLD 170g blueberries gently into mixture.
POUR filling over crust.
BAKE 15-20 minutes or until filling is set.
CHILL in refrigerator at least 1 hour or overnight.
Blueberry Sauce
PLACE 170g blueberries into a medium saucepan.
ADD juice of 1 lemon and 1 tablespoon sugar.
BRING blueberry mixture to a boil over medium heat.
PLACE 1 teaspoon cornstarch into a small bowl.
ADD 1 teaspoon cold water.
STIR cornstarch mixture.
CONTINUE STIRRING cornstarch mixture while POURING mixture into blueberry sauce.
STIR blueberry sauce to incorporate ingredients.
REDUCE heat to low and SIMMER 10–15 minutes until sauce is thickened.
SERVE blueberry sauce over sliced blueberry lemon bites.
 

Leafs Blueberry

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