Blueberry Lemon Bars

Blueberry Lemon Bars

1 1/2 cups graham cracker crumbs
6 Tbl. butter, melted
1/4 granulated sugar

For the filling:

2 large egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lemon juice
1 cup blueberries

Preheat the oven to 350 degrees.  Spray an 8 x 8 inch baking dish with cooking spray.  Set aside.  In a medium bowl, combine the graham crackers, melted butter and sugar.  Stir until graham cracker crumbs are moist.  Press crumbs firmly into the bottom and slightly up the sides of the prepared pan.  Bake the graham cracker crust for 10 minutes.  Remove from oven and allow to cool to room temperatures.

To make the filling, combine the egg yolks and condensed milk in a medium bowl.  Stir in the lemon juice until the mixture is smooth and begins to slightly thicken.  Gently fold in the cup of blueberries.  Pour the lemon blueberry filling evenly over the graham cracker crust and bake for 15 minutes at 350 degrees.

Cool for 10 minutes at room temperature and then refrigerate until completely chilled.  Cut into bars and serve.