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
Scale
- 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
Instructions
- 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.
- 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.
- 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