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, 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. 😉 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 ❤

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 ❤

Elegant Lavander Cupcakes


Today, I am at my aunt and uncle’s house visiting. To continue the Monday baking posts, we made lavender cupcakes! My aunt enjoys baking as well and she even has some of her own recipes. These cupcakes are different from what I normally make, because we used edible flowers. I would love for you to read about these unique cupcakes!


Since, I am visiting family I don’t see often, I am simply going to link the recipe and show how they turned out. To make this delicious and lovely cupcakes, click here.

I did change the recipe a little bit. The frosting I made was the best buttercream I have ever made. Instead of a vanilla bean, I substitued that for 1 tsp of vanilla extract. This results in a total of 2 tsp of vanilla. Also, instead of heavy cream, I used milk.

These cupcakes were super yummy. The lavender was just the right amount. I did add some extra lavender on the frosting. I hope that you find time to make these cupcakes!

Love,

LibLou ❤️