Lemon Blueberry Bars with Shortbread Crust

subheading: Shortbread Crust:

1 stick butter, melted

½ cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon lemon zest (about 1 lemon)

1-¼ cup all purpose flour

subheading: Lemon Blueberry Filling:

2 large egg yolks

14 ounces sweetened condensed milk

½ cup lemon juice

1 teaspoon lemon zest (about 1 lemon)

1-½ cups blueberries, fresh or frozen (if frozen, do ~not~ thaw)

Shortbread Crust

Preheat oven to 350℉.

In a bowl, whisk together the butter, sugar, vanilla, and lemon zest until smooth.

Then, add the flour and stir until all ingredients come together in a crumbly dough.

Press the dough evenly into the bottom of a parchment-lined 8 x 8 baking dish.

Bake on the middle rack of the oven for 20 minutes.

Let cool to room temperature.

Lemon Blueberry Filling

In another bowl, whisk together the egg yolks and sweetened condensed milk.

Stir in the lemon juice and zest.

Lastly, gently fold in the blueberries.

Once the shortbread crust has cooled, pour the lemon mixture over top of the crust in the pan.

Bake for 15 minutes or until set when you give the pan a shake.

Let cool to room temperature and then refrigerate for at least 2 hours. Patience is key!

Sprinkle with a dusting of powdered sugar just before serving.

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