Ingredients
Units
Scale
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons salted butter, melted
- 1 tablespoon granulated sugar
- Zest of 1 lemon, divided
- 14 oz can of sweetened condensed milk
- 1/2 cup lemon juice
- 1 large egg
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F.
- Coat an 8-inch-square baking pan with butter
- In a medium bowl, stir graham cracker crumbs, butter, sugar, and half the lemon zest
- Press the mixture firmly and evenly into the prepared pan
- Bake until lightly browned around the edges, about 10 minutes
- Let cool in the pan on a wire rack for at least 10 minutes.
- Rinse medium bowl
- Pour condensed milk, lemon juice, egg, and the remaining lemon zest
- Whip for about 2-3 minutes
- Stir in blueberries
- Pour the filling evenly over the baked crust
- Bake until set, 16 to 18 minutes
- Let cool at room temperature for 1 hour
- Cover and refrigerate for at least 1 hour more
- Cut into 3-inch squares
- Serve and enjoy!
- Prep Time: 120
- Cook Time: 40
- Category: Snack
- Method: Baked
- Cuisine: International
- Diet: Vegetarian
