Blueberry Lemon Delight Bars with Gingersnap Base

Description

Discover the enchanting taste of Blueberry Lemon Delight Bars with Gingersnap Base. This dessert marries the zesty freshness of lemon and the sweet tang of blueberries with a uniquely spicy gingersnap crust. Perfect for various occasions, these bars offer a delightful balance of flavors that are sure to impress your guests.

Ingredients

• Gingersnap Crust
  • 210 g Gingersnaps, crushed into crumbs
  • 1 Tbsp Brown Sugar
  • ½ tsp Ginger
  • 5 Tbsp Butter, melted and cooled slightly
• Blueberry Filling
  • 1 Cup Blueberries
  • 2 Tbsp Sugar
  • 1 tsp Water
  • pinch Sea Salt
  • ½ tsp Vanilla Extract
• Lemon Filling
  • 14 oz Sweetened Condensed Milk (1 standard can)
  • ¼ Cup Lemon Juice, freshly squeezed (about 1 lemon)
  • 1 Tbsp Lemon Zest, freshly grated (about 1 lemon)
  • 3 Eggs
  • 1 tsp Ginger

Step-by-step Directions

1. Preparing the Gingersnap Crust

Preheat your oven to 350°F with a rack in the center. Line an 8×8 baking pan with parchment paper, letting some hang over the edges for easy removal. In a small bowl, mix the crushed gingersnaps, brown sugar, and ginger. Blend in the melted butter until the crumbs are well coated. Firmly press this mixture into your prepared baking pan and bake for 10 minutes. Then, set it aside while you keep the oven on.

2. Making the Blueberry Filling

In a small saucepan, combine the blueberries, sugar, and water. Heat over medium until the mixture bubbles and the berries begin to burst. Continue for about 5 minutes until the sugar dissolves and some berries are lightly mashed. Remove from heat, then stir in the vanilla extract and a pinch of sea salt. Set aside to cool slightly.

3. Assembling the Lemon Bars

In a separate, medium-sized bowl, whisk all ingredients for the lemon filling until smooth. Pour roughly a quarter of the lemon mixture over the crust, tilting the pan to spread it evenly. Spoon a quarter of the blueberry filling in dollops on top. Repeat layering with the remaining fillings, then use a butter knife to create swirls for a marbled effect. Bake for 20-25 minutes, until the periphery is set but the center still jiggles slightly. Allow to cool briefly at room temperature, then refrigerate in the pan for at least 4 hours or, ideally, overnight.

Servings & Preparation Time

• Servings: 16 bars
• Preparation Time: 30 minutes
• Cooking Time: 30-35 minutes
• Chilling Time: 4 hours to overnight

Tips for Storage & Reheating

• Store the blueberry compote in an airtight container in the refrigerator for up to 2-3 days before use.
• Keep the fully baked and chilled lemon bars, covered with plastic wrap, in the refrigerator for up to 4-5 days.
• Though these bars are best enjoyed chilled, they can be served at room temperature for a softer texture.

Conclusion

Blueberry Lemon Delight Bars with Gingersnap Base offer a unique twist on traditional lemon bars. The combination of fruity, citrus flavors with a rich, spicy crust ensures these treats stand out at any gathering. Whether you’re serving them as a festive dessert or a special treat, these bars are designed to be both delicious and visually appealing, guaranteeing they’ll be a hit with your guests.

Blueberry Lemon Delight Bars with Gingersnap Base

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• Author: Dulcia
• Total Time: 41 minute
• Yield: 16 bars 1x

Print Recipe

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Description

Discover the enchanting taste of Blueberry Lemon Delight Bars with Gingersnap Base. This dessert marries the zesty freshness of lemon and the sweet tang of blueberries with a uniquely spicy gingersnap crust. Perfect for various occasions, these bars offer a delightful balance of flavors that are sure to impress your guests.

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Ingredients

Scale 1x2x3x

• 210 g Gingersnaps, crushed into crumbs
• 1 Tbsp Brown Sugar
• ½ tsp Ginger
• 5 Tbsp Butter, melted and cooled slightly
• 1 Cup Blueberries
• 2 Tbsp Sugar
• 1 tsp Water
• pinch Sea Salt
• ½ tsp Vanilla Extract
• 14 oz Sweetened Condensed Milk (1 standard can)
• ¼ Cup Lemon Juice, freshly squeezed (about 1 lemon)
• 1 Tbsp Lemon Zest, freshly grated (about 1 lemon)
• 3 Eggs
• 1 tsp Ginger

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Instructions

1. Preparing the Gingersnap Crust Preheat your oven to 350°F with a rack in the center. Line an 8×8 baking pan with parchment paper, letting some hang over the edges for easy removal. In a small bowl, mix the crushed gingersnaps, brown sugar, and ginger. Blend in the melted butter until the crumbs are well coated. Firmly press this mixture into your prepared baking pan and bake for 10 minutes. Then, set it aside while you keep the oven on.
2. Making the Blueberry Filling In a small saucepan, combine the blueberries, sugar, and water. Heat over medium until the mixture bubbles and the berries begin to burst. Continue for about 5 minutes until the sugar dissolves and some berries are lightly mashed. Remove from heat, then stir in the vanilla extract and a pinch of sea salt. Set aside to cool slightly.
3. Assembling the Lemon Bars In a separate, medium-sized bowl, whisk all ingredients for the lemon filling until smooth. Pour roughly a quarter of the lemon mixture over the crust, tilting the pan to spread it evenly. Spoon a quarter of the blueberry filling in dollops on top. Repeat layering with the remaining fillings, then use a butter knife to create swirls for a marbled effect. Bake for 20-25 minutes, until the periphery is set but the center still jiggles slightly. Allow to cool briefly at room temperature, then refrigerate in the pan for at least 4 hours or, ideally, overnight.

• Prep Time: 30 minutes
• Cook Time: 30-35 minutes