Saying goodbye to summer is a little bittersweet. A simple wardrobe of capris, tank tops and flip flops were my go-to summer apparel. The hot summer months brought endless tomatoes from my bountiful garden. Shopping at the farmers markets was always my favorite place to pick up beautiful produces of summer berries. Then September sneaked up on me, and it is finally here. I’m still scratching my head trying to figure out what new Fall-ish foods to start preparing.
Lately it seems since the return of the coveted pumpkin spice lattes, everything linked to pumpkin, and with the changing of the slightly colder weather….it’s not summer anymore. I’m sad to see it disappear, but I’m happy to remind myself with this last summer berry dish. I prepared this dessert just because I wanted something simple and sweet. \
These lemon berry bars are almost like a cross between tart lemon bars and a lemon cheesecake. Watch out because these can be very addicting due to the magic ingredient of sweetened condensed milk. That stuff is like sugar mojo magic, it makes everything in the dish absolutely taste fantastic.
I hope you can still enjoy these bars before blueberries and raspberries are no longer on the shelves. Totally delicious!Lemon Berry Bars
Adapted from Cook like a Champion
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
Zest of one lemon
6 tablespoons butter, melted
For the filling:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk
½ cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh berries - mix of raspberries & blueberries
Preheat oven to 350 degrees. Place aluminum foil sheet onto a 8×8 inch baking dish, allowing for overhang. Spray cooking spray and set aside.
In a medium bowl, combine the graham cracker crumbs, sugar and lemon zest. Stir in the melted butter until all the crumbs are moistened. Press firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then cool to room temperature.
Meanwhile, whisk together the egg yolks and condensed milk in a medium bowl. Then whisk in the lemon juice and zest and stir until smooth. Gently fold in blueberries and raspberries. Pour the filling over the cooled crust and bake for 15 minutes, until just set.
Cool to room temperature, then refrigerate for at least an hour before cutting and serving. Bars are best served chilled and will keep in an airtight container in the refrigerator for 3-4 days.
Yield: Makes 16 bars
Review: My husband and taste-testers loved these to pieces. They said it was the best thing ever. I guess condensed milk is the secret to making people ask you for more baked sweet treats! I might stay in a Fall denial fog until sweater weather is a daily thing, but this is a great ode to a wonderful summer.