Lemon Blueberry Bars

1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, cut into small pieces
1 1/2 cups oats (quick cooking)
2 large egg yolks
1 can 14-oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp lemon zest
2 cups room-temp blueberries, washed, drained, patted dry
1/2 cup chopped pecans (optional)



1.Preheat oven 350 degrees. Grease a 9×13 inch metal baking pan.
2.Combine the flour, both sugars, salt and baking soda in bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse and crumbly. Add oats and pulse to mix.
3.Press about 2/3 of the crumb mixture into the pan and set remainder aside. Bake crust for 12 minutes. Meanwhile, prepare filling.

(I made a half batch so I did mine in a 8x8 pan)

4.Whisk the condensed milk, lemon juice, lemon zest and egg yolks together in a medium bowl and let stand for 5 minutes.

5.Arrange blueberries evenly over the crust; pour lemon mixture over the blueberries. Spread gently with a spatula to distribute as evenly as possible. Bake until the lemon mixture just begins to form a shiny skin; 7 to 8 minutes.

6.Sprinkle reserved topping over the lemon layer, then sprinkle pecans over topping. Bake for 25 minutes.

7.Let the bars cool in the pan on a rack until just warm, about an hour. When cool, transfer to refrigerator to chill for at least 2 hours.


* These were good but didnt seem to have much flavor to them I think I would add a little more lemon to them if I made them again but im not sure what was missing. Maybe it was that I only did half a recipe it didnt work out right not sure but they were still ok I give them a 4