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As the warm weather beckons, nothing quite satisfies the palate like a chilled dessert that bursts with flavor. Enter the Frozen Lemon Blueberry Dream Bars—an irresistible treat that encapsulates the refreshing essence of summer. These bars are a delightful marriage of tart lemon and sweet blueberries, creating a perfect balance that dances on the tongue. Whether you’re hosting a summer gathering, celebrating a special occasion, or simply indulging in a sweet treat after dinner, these bars are sure to impress.

Frozen Lemon Blueberry Bars

Indulge in the ultimate summer treat with Frozen Lemon Blueberry Dream Bars, a refreshing dessert that harmoniously blends tart lemon and sweet blueberries. Perfect for gatherings or a simple family dessert, these bars are easy to whip up and make ahead. With a crunchy graham cracker crust and a creamy Greek yogurt filling, they’re not only delicious but also packed with health benefits. Discover the joy of making and sharing this delightful dessert!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Filling:

1 cup fresh blueberries (or substitute with thawed frozen blueberries)

1 cup Greek yogurt (plain or vanilla)

1 cup fresh lemon juice (approximately 4-5 lemons)

Zest of 2 lemons

¾ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ teaspoon salt

For the Topping:

Whipped cream (optional)

Fresh blueberries for garnish (optional)

Lemon slices for garnish (optional)

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Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until the ingredients are fully incorporated.

        - Press this mixture firmly and evenly into the bottom of a greased 9x9-inch baking pan to form a compact crust.

          - Bake in the preheated oven for 10-12 minutes, or until the crust is lightly golden. Once baked, remove from the oven and allow it to cool completely in the pan.

            Make the Filling:

              - In a blender or food processor, add the fresh blueberries and blend until smooth. If you prefer a seedless filling, strain the puree through a fine mesh sieve to remove any seeds.

                - In a large mixing bowl, whisk together the Greek yogurt, fresh lemon juice, lemon zest, granulated sugar, eggs, vanilla extract, and salt until the mixture is smooth and creamy.

                  - Gently fold in the blueberry puree until well combined, creating a marbled effect.

                    Combine and Bake:

                      - Pour the blueberry mixture over the cooled graham cracker crust and spread it evenly with a spatula.

                        - Bake in the preheated oven for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.

                          - After baking, remove the dish from the oven and let it cool completely on a wire rack.

                            Freeze:

                              - Once the bars have cooled completely, cover the pan tightly with plastic wrap or aluminum foil. Place in the freezer and freeze for at least 4 hours, or until the bars are firm.

                                Serve:

                                  - When ready to serve, remove the frozen bars from the freezer and let them sit at room temperature for about 10-15 minutes for easier cutting.

                                    - Cut into 12 equal bars and serve topped with whipped cream, additional fresh blueberries, and lemon slices for an appealing garnish if desired.

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                                        Prep Time: 20 minutes | Total Time: 5 hours 30 minutes | Servings: 12 bars