Lemon Blueberry Bars

This is a easy recipe - perfect for the novice baker or an experienced baker introducing children to the joy of baking. Fresh raspberries can be substituted for the blueberries.

Crust:

1½ cups graham crackers

6 tbsp butter, melted

¼ cup granulated sugar

Filling:

2 large egg yolks

1 (14 oz can) sweetened condensed milk

½ cup fresh lemon juice

1 tsp lemon zest

1 cup fresh blueberries

Preheat oven to 350 degrees. Spray a 8x8 inch baking dish with cooking spray.  Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.  Stir until graham cracker crumbs are moist. Press the crumbs firmly into prepared pan.  Bake the graham cracker crust for 10 minutes.  Remove from oven and allow to cool to room temperature.

To make filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest.  Stir until mixture is smooth and begins to slightly thicken.  Gently fold in the blueberries.

Pour the lemon blueberry filling evenly over the graham cracker crust.  Bake for 15 minutes, or until just set.

Cool to room temperature, then chill in the refrigerator at least one hour before serving.

Coconut-Lemon Bars

Lemon and coconut pair nicely on top of a buttery crust in this easy dessert recipe.

Buttery Crust:

1 cup (2 sticks) unsalted butter, at room temperature

½ cup confectioners’ sugar

¼ tsp salt

2 cups all-purpose flour

Coconut-lemon topping:

4 large eggs, at room temperature

1¼ cups granulated sugar

¼ cup all-purpose flour

½ tsp baking powder

2 tsp grated lemon zest

½ cup fresh lemon juice

3 cups sweetened flaked coconut

Preheat the oven to 350 degrees.  Grease a 13 x 9 baking pan.  Line with foil, allowing the ends to extend over the two short sides of the pan.  Grease the foil.

In a large bowl, beat the butter, confectioners’ sugar, and salt with an electric mixer until light and fluffy.  On low speed, gradually add the flour.  Press the mixture evenly over the bottom of the pan.  Bake for 14 to 16 minutes, until golden around the edges.

Meanwhile, in a large bowl, beat the eggs with an electric mixer until they are frothy.  Beat in the granulated sugar.  Beat in the flour and baking powder, then beat in the lemon zest and juice.  Add the coconut, stirring until the topping is thoroughly mixed.

Scrape the topping into the hot crust, spreading the coconut evenly.  Bake for 25 to 28 minutes, until the edges are golden and the coconut is lightly browned in a few spots.  Set the pan on a wire rack to cool completely.  Refrigerate briefly for easier cutting.

Run a thin, sharp knife around the sides of the pan to release the foil, if necessary.  Lift the foil by its ends and transfer the bars to a cutting board.  Using a large, sharp knife cut in 24 squares.  Store well-covered in the refrigerator.