Hello Lovelies! With the gorgeous weather we’ve been having in Houston, I have been craving something with lemon. Something about key limes, lemons, and berries screams summer even if it is piled on a buttery crust.
My mom and siblings are traveling in for the holiday weekend. With both of my sisters having a gluten allergy I was challenged in what type of baked goods to have ready for them when they arrive. Nothing says ,’Welcome to my home!’ like fresh-baked goods though, am I right?
Ergo the bar recipe, Why? you may be asking. Bar recipes can easily become gluten-free recipes with one ingredient change. Cheerios are a perfect substitute for graham crackers in a classic graham cracker crust. Plus at least in my house that is one ingredient I always have on hand.
Gluten Free Lemon Blueberry Bars
Makes 1 8×8 inch pan of bars
1.5 Cups Cheerios cereal crumbs (Run through the food processor)
6 tbsps. Butter, melted
1/3 Cup granulated sugar
Zest of one lemon
2 Large egg yolks
1 (14 ounce can) Sweetened condensed milk
1/2 Cup fresh lemon juice
1 tsp. Lemon zest
1 Cup fresh blueberries
First, preheat your oven to 350 degrees F. Prep your 8×8 baking dish, with spray oil or grease with butter and set the dish aside.
In a medium bowl, combine the Cheerios crumbs, butter, sugar, and lemon zest. Stir until the mixture is combined, press crumbs into the baking dish and bake the crust for 10 minutes. Allow the crust to cool before adding the filling.
Combine the egg yolks and condensed milk in a separate medium bowl. Stir in lemon juice and lemon zest. Mix ingredients until smooth and begins to thicken. Last fold in the blueberries.
Pour the filling over the crust then bake for 15 minutes or until center is set.
Cool to room temperature, then chill for at least a couple of hours or overnight before serving. Cut into squares and serve.
I hope you enjoy this one with family and friends. So easy and light, this is the perfect dessert for your Easter spread!
Happy Easter Weekend!