Blueberry Lemon Bars

You may have noticed that recently I’ve been obsessed with lemon and blueberry. Not only are they one of the best food combinations, but they scream summer! These bars are super delicious and easy. I know you will enjoy these fresh treats.

To find the recipe I used click here,Β however, I changed the recipe up a little.

For the crust you will need:

1 1/2 cup graham crackers

6 tablespoons of butter, melted

1/4 a cup of sugar

Zest of one lemon

1 tablespoon of lemon juice

For the filling:

2 large egg yolks

1 (14 ounce) can of sweetened condensed milk

1/2 a cup of lemon juice

1 teaspoon of lemon zest

1 cup of fresh blueberries

Directions:

To start, pre-heat your oven to 350 degrees Fahrenheit or 177 degrees Celsius. Grease an 8 x 8-inch pan. Microwave the butter for about 3 10-second intervals until melted. I would recommend putting a paper towel on top to prevent the butter from getting in your microwave in case it splatters. Add the lemon juice to the butter and set aside. I didn’t use fresh lemon juice for this, but you can.

To make the crust, you can mix everything in a bowl, but I used a measuring cup. This way you have one fewer dish to wash. πŸ˜‰ Measure out the graham crackers in the cup. What I did was put an entire sleeve of them into the cup, crush them, and then add about another 1/2 a sleeve and finish crushing. Instead of using a plastic bag and a utensil, I used the end of a rolling pin to finely crush the crackers. A quick tip: make sure to crush them super well. I didn’t do that to mine and ended up having some chunks.

Next, I zested the lemon into the graham crackers. Add the butter and lemon liquid to the crackers and stir until combined. This should leave you with a crust that you can work with.

Bake the crust in the oven for 10 minutes.

In the meantime, you can begin on the filling. In a mixing bowl, combine the egg yolks, sweetened condensed milk, lemon juice, and lemon zest. For the juice, I was only able to get about 1/4 a cup of it fresh. For the rest, I just used store bought. Whip the mixture for about 5 minutes or until it thickens up slightly. Fold in the blueberries and voila!

Once the crust has come out and cooled a little, put in the filling. Spread it out evenly and bake it for 15 minutes or until set. I was not sure what it meant to be set, but the filling started to pull away from the pan and the edges were golden brown. This let me know mine was done. Now, the recipe called for you to let the bars cool completely and then put them in the fridge. I, however, was pressed for time. Instead, I let them cool for about 5 minutes and then put plastic wrap on top and put them in the fridge. I do not know if this would make a difference, but the bars turned out great!

These bars are super easy and yummy. In fact, they tasted like key lime pie to me… hmmmm. Of course, that’s not a bad thing. I hope you make em’!

Love,

LibLou ❀

Lemon Blueberry Muffins πŸ‹

Last Summer, I wrote about this fabulous blueberry muffin recipe. Now, all you’ve got to do is add some lemon to make lemon blueberry muffins! To see the blueberry muffin recipe, click here.

I would suggest clicking that link before continuing because you will need a basic understanding of the recipe.

To make the lemon blueberry muffins, you will need all the ingredients for the blueberry muffins, plus 1 lemon.

To put the lemon in these wonderful muffins, add 3+ tablespoons of lemon juice. Now, I say 3+ because I added 3 tablespoons and could not taste the lemon at all. I’d suggest bumping it up to at least 5. I’d never baked with lemons, so add what you think is enough. Please comment the perfect amount of lemon so I know what to do next time!

What I did next is put lemon zest on top of every muffin before baking. However, I realized afterwards that you should probably wait until after the muffins are cooked to put on the fresh lemon zest. I say this because the lemon zest burned and I could no longer taste it.

Another idea I had was to mix together lemon juice and powdered sugar. This will make a nice glaze to put on top of the muffins and surely will add a nice zing of lemon. Add more powdered sugar to make the glaze thick, and add more lemon juice to thin it out.

Since I was purely experimenting, there are some changes that I suggested for you to make but these muffins will turn out great! I hope you make these perfect combo muffins!

Enjoy!

Love,

LibLou ❀

Berry Lattice Bars

Since it is Summer, I’ve had extra time to bake. Nothing showcases this season like some nice, fresh berries! I looked through all of my recipe books for a fruity dessert and stumbled upon “Blueberry Lattice Bars.” However, I made a little twist to this recipe. The recipe book I used is called: Taste of Home: Bakeshop Favorites. To make my version of these bars, you will need:

Dough:

1 cup of Butter (2 sticks), room temperature/softened

1/2 cup of sugar

1 egg

1/2 a teaspoon of vanilla

1 3/4 cup of all purpose flour

1 cup of whole wheat flour

1/4 teaspoon of salt

Filling:

2 cups of blueberries

1 cup of sliced strawberry

3 teaspoons of cornstarch

1 cup of sugar

Before I get into how to make this recipe, I’d like to update you on what changes I made. First, I switched from all all purpose to some all purpose and part wheat flour. Second, I used strawberries and blueberries, instead of just blueberries. It tastes absolutely delicious. Have fun experimenting with other fruits as well!

The first step is to beat the butter and sugar in your stand mixer or big bowl with hand mixer, until light and fluffy. I always make sure my butter is a pale color before continuing. Next, beat in the egg and vanilla. Lastly, add in the flour and salt a little at a time. Cover your bowl and refrigerate for at least two hours.

I ended up letting mine refrigerate for longer than said, and my dough was fairly hard to work with. So, when it comes time, I recommend that you microwave your dough for about 10+ seconds. However, don’t microwave for too long or the dough will be too warm, making it hard to work with it again.

After 2 hours have passed, take out the dough and roll 2/3 of it into a 14 x 10 inch rectangle to fit on the bottom of a 13 x 9 inch pan. Also, pre heat the oven to 375Β° Fahrenheit.

Rinse the blueberries and strawberries and cute the strawberries. Put the fruit, cornstarch and sugar into a saucepan. Bring to a boil and stir until the sauce thickens. Mine had some strawberry chunks and blueberries still there, that is okay. Pour the filling into the pan. You may need a spatula to spread it out evenly.

With the remaining dough, cut into strips so that you can make a “lattice” pattern on top of the filling. I was not good at this, so mine does not have the fancy pattern on it. But that’s okay! You can do whatever you want to. Bake for 30-35 minutes or until the top is golden brown. Let cool before you cut and serve.

And ta-da!! You are done. This treat is super delicious and would taste even better a la mode. Enjoy!!

Love,

LibLou ❀

Fruit Tart

On Mother’s Day, we invited family over to our house for a lunch. I was put in charge of dessert and eventually landed upon this easy fruit tart recipe. I figured this would be a good idea because it would be a nice, healthy, refreshing choice.

For the tart I used an easy recipe. It said for you to buy a pre made crust but I decided to make one of my own. However, I cannot find the recipe for that crust. Sorry 😦 . On top of my filling, I put blueberries and strawberries, but you can use whatever you like. Now, I did have to double the recipe for the filling so that it would fill my pie pan. The one tip I can give is when the eggs are heating in the sauce pan, keep watch. You do not want lumps. To see the recipe for our tart click here.

After following the recipe, the tart turned out spectacular! It was pretty and tasty.

Hope you enjoy!

Love,

Liblou ❀