Lemon Blueberry Bars are the best spring and summer season dessert. Sweet and Buttery Graham Cracker Crust, topped with a creamy Lemon Blueberry filling with Coconut Milk is super delicious! Zesty Lemon and Juicy Blueberries are so yum!
1stickUnsalted Buttersoftened to room temp or melted
FOR THE LEMON FILLING
14ozSweetened Condensed Milkskip for vegan version, use Maple Syrup as sweetener
¼cupCoconut CreamThe Thick One
½cupLemon Juice
1teaspoonLemon Zest
1cupBlueberriesFresh or Frozen
1dropYellow food coloronly for the bright yellow color. OR a pinch of Turmeric. Skip if using Eggs.
½cupCornstarchonly to thicken the custard, skip if you're using Eggs
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INSTRUCTIONS
Preheat the oven to 350°F and line a 9x9 inches square baking dish with parchment paper.
In a medium sized mixing bowl, combine Graham Cracker Crumbs with Granulated Sugar and Melted Butter. Or Pulse in a food processor. You can use softened butter at room temp cut into cubes. Throw Graham Cracker Sheets, softened cubed Butter and Sugar in a food processor and pulse until combined.
Press and layer the Graham Cracker mixture in the baking dish. Use your hands or the back of a measuring cup or a cake scraper to firmly press the top. (Make sure that the base is as firm as possible, and there are no air gaps, as any gaps will cause the base to crumble). Bake the base for 10 min at 350°F.
Combine Thick Coconut Cream, Sweetened Condensed Milk, Lemon Juice, Lemon Zest, Yellow Food Color and Cornstarch in a large mixing bowl. Gently fold in the fresh Blueberries. (Since I am using Sweetened Condensed milk, so I haven't added any added sweetener. However, you can skip this and use Maple Syrup for Vegan Lemon Blueberry Bars)
Pour this Lemon Custard filling over the baked crust. Top with more fresh Blueberries. Bake @350F for 20-25 minutes or until the top sets.
Cool it down to room temp and refrigerate for at least and hour, before you cut it into squares, dust granulated sugar on top and serve!
Video
Notes
Always use Coconut Cream (the thick kind), instead of Coconut milk. It will make these Bars extra delicious.
Use only the thick part of Coconut Cream or else on using thin Coconut Cream or Coconut Milk, your bars won't bake and shall be a messy puddle.
Use freshly squeezed Lemon Juice and Lemon Zest for best flavors.
You can use frozen Blueberries as well, which have been thawed.
Use eggs for rich and thick custard.
If not using Eggs, use Cornstarch or Arrowroot, to thicken the custard.
Use sweetened Condensed milk for best flavors
If you're skipping Sweetened Condensed Milk to make Vegan Lemon Blueberry Bars, then you can use any sweetener like Coconut Sugar or Maple Syrup.
Nutrition
Nutrition Facts
Lemon Blueberry Bars
Amount Per Serving
Calories 210Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 24mg8%
Sodium 85mg4%
Potassium 135mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 248IU5%
Vitamin C 5mg6%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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