Am I being too optimistic? Is it not spring yet? Oh, fine. So it's still February. It's almost March, right? I'll take it.
Anyway, as spring approaches...I've found you the perfect way to welcome it- with a fruity and beautiful bar, loaded with creamy lemon and topped with sweet blueberries.
It doesn't get much easier, either. This tasty recipe consists of a simple crumbly, buttery crust, topped by a creamy mixture of canned lemon pie filling and sweetened condensed milk, followed by a can of sweet and pretty blueberry pie filling to top it off.
Lemon Blueberry Bars
3/4 cup butter or margarine, melted
1/2 cup powdered sugar
2 tsp vanilla
1/4 tsp salt
2 1/4 cups flour
1 can lemon pie filling (any size)
1/2 cup sweetened condensed milk (not evaporated milk)
1 (21 oz) can blueberry pie filling
Preheat oven to 350. Line 13x9 in. pan with foil.
Combine butter, powdered sugar, vanilla, and salt. Add flour gradually until well blended.
Press dough evenly into bottom of prepared pan. Bake 20 min. or until edges are lightly browned.
In separate bowl, combine lemon filling and milk until well blended.
Spread lemon mixture over baked crust.
Spoon blueberry filling gently over lemon mixture. Return to oven and bake 15 min. or until set.
Cool in pan on wire rack. Cut into squares.
Source: PieFilling.com (originally found in AllYou Magazine)