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Blueberry Lemon Pie Bars

A delightful hybrid dessert that combines the tangy taste of lemons with the juicy sweetness of fresh blueberries in a crispy graham cracker crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers
  • 0.5 cups sugar
  • 0.5 cups melted butter
For the filling
  • 2 cups fresh blueberries Make sure to have fresh blueberries on hand for the best flavor!
  • 1 tablespoon lemon zest
  • 0.25 cups lemon juice
  • 0.25 cups sugar
  • 2 tablespoons cornstarch
  • 1 large egg
  • 0.25 teaspoons salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed graham crackers, 1/2 cup of sugar, and melted butter. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a greased 8×8-inch baking dish to form an even layer.
  3. Place the baking dish in the preheated oven and bake for 10 minutes. Remove when golden brown and let cool slightly.
Filling
  1. In a separate bowl, combine the blueberries, lemon zest, 1/4 cup sugar, lemon juice, cornstarch, egg, and salt. Gently fold to combine, being careful not to crush the blueberries.
  2. Once the crust has cooled a bit, pour the blueberry-lemon mixture over the graham cracker crust, spreading it out evenly.
  3. Bake in the oven for an additional 25-30 minutes, or until the filling is set and slightly bubbly.
  4. Allow the pie bars to cool completely in the baking dish. Then, cut into squares and serve chilled.

Notes

Top with a dollop of whipped cream or a sprinkle of powdered sugar for a beautiful presentation. Store in the refrigerator for up to 4 days in an airtight container, or freeze for up to a month.