Description
Blueberry Lemon Delight Bars showcase summer’s sweetest flavors with a zesty twist. Gingersnap cookie crust cradles creamy lemon filling topped with fresh blueberries, promising a delightful dessert experience you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 3 Eggs
- 14 ounces (400 grams) Sweetened Condensed Milk
- 210 grams Gingersnaps
- 1 Cup Blueberries
Wet Ingredients:
- 5 tablespoons Butter, melted and cooled slightly
- ¼ Cup Lemon Juice, freshly squeezed
- ½ teaspoon Vanilla Extract
- 1 tablespoon Lemon Zest, freshly grated
- 2 tablespoons Sugar
- 1 teaspoon Water
Spices and Seasoning:
- 1 tablespoon Brown Sugar
- 1 teaspoon Ginger
- ½ teaspoon Ginger
- Pinch Sea Salt
Instructions
- Preheat the oven to 350°F (177°C) and position the rack in the center of the oven. Prepare an 8×8 inch (20×20 cm) baking pan by lining it with parchment paper, ensuring excess paper hangs over the edges for easy removal.
- Create the gingersnap crust by combining crushed gingersnap cookies, brown sugar, ground ginger, and melted butter in a small mixing bowl. Mix thoroughly until the crumbs are completely coated with butter.
- Press the gingersnap mixture firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes, then remove and set aside while maintaining the oven temperature.
- For the blueberry filling, combine fresh blueberries, granulated sugar, and water in a small saucepan. Cook over medium heat, stirring occasionally, until the berries begin to burst and the sugar dissolves completely.
- Continue cooking the blueberry mixture for approximately 5 minutes, gently mashing some berries to release their juices. Remove from heat and stir in vanilla extract and a pinch of sea salt. Allow the mixture to cool slightly.
- Prepare the lemon filling by whisking all ingredients in a medium-sized bowl until the mixture becomes smooth and fully incorporated.
- Assemble the bars by pouring approximately one-quarter of the lemon filling over the pre-baked gingersnap crust, ensuring even coverage by tilting the pan.
- Spoon dollops of blueberry filling over the lemon layer, using about one-quarter of the prepared mixture. Repeat the layering process with the remaining lemon and blueberry fillings.
- Create a marbled effect by gently swirling the layers using a butter knife, being careful not to overmix.
- Bake the bars for 20-25 minutes, looking for edges that are set while the center remains slightly jiggly.
- Remove from the oven and allow the bars to cool at room temperature for a short period.
- Refrigerate the bars in the pan for a minimum of 4 hours, preferably overnight, to achieve the perfect set and flavor melding.
- Once fully chilled, use the overhanging parchment paper to lift the bars from the pan and cut into squares for serving.
Notes
- Gingersnap Base Adds Warm, Spicy Undertones: The crushed gingersnap cookies create a delightful, slightly spicy foundation that elevates the traditional lemon bar with unexpected depth and complexity.
- Blueberry Swirl Brings Vibrant Color and Burst of Freshness: Homemade blueberry compote introduces a gorgeous marbled effect and intense fruity flavor that complements the tangy lemon filling.
- Precise Layering Technique Ensures Beautiful Marbling: Carefully spooning alternating fillings and gently swirling with a knife creates an eye-catching, professional-looking dessert with minimal effort.
- Chilling is Crucial for Perfect Texture: Refrigerating for at least 4 hours allows the bars to set completely, developing a rich, creamy consistency that slices cleanly.
- Versatile Dessert for Multiple Occasions: These bars work brilliantly as a summer potluck treat, elegant dinner party dessert, or make-ahead sweet for casual gatherings.
- Sea Salt Enhances Overall Flavor Profile: A pinch of sea salt in the blueberry filling balances sweetness and intensifies the complex taste of the entire dessert.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 308 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg