Blueberry Lime Bars

Angela Livesay

For the crust:
1 1/2 cups Nilla wafer crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt

For the filling:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk
1 teaspoon lime zest
1/2 cup fresh lime juice
1 cup fresh blueberries, divided

1. Preheat the oven to 350 degrees F. Spray an 8 x 8-inch baking dish with cooking spray. Set aside.

2. In a medium bowl, combine the wafer crumbs, melted butter, sugar, and pinch of salt. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

3. Meanwhile, combine the egg yolks and condensed milk in a medium bowl. Stir in the lime zest and lime juice. Stir until mixture is smooth and begins to slightly thicken.

4. In a medium saucepan, heat 1/2 cup blueberries over medium heat, about 10 minutes until reduced to a jam-like consistency. Set aside to cool.

5. Pour the lime filling evenly over the graham cracker crust. Using a toothpick, make swirling designs of the blueberry mixture over the lime filling. Place the remaining blueberries evenly into the lime filling, pushing them down a little. Bake for 15 minutes, or until just set.

6. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into squares and serve.