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+ servings

Lemon Blueberry Pudding Bars

These bars are incredibly easy to make and are made with a sugar cookie crust. They taste amazing and are a great contrast to the silky lemon-blueberry pudding-like custard. Unlike pie, these bars are made with a sugar cookie crust. They are incredibly easy to make and taste amazing.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings 4 people

Ingredients
  

Lemon Sugar Cookie Crust

  • cups Bisquick
  • 1 tsp baking soda
  • 1 cup butter (softened)
  • 4 tbsp cream cheese (softened)
  • cups granulated sugar (divided into 1¼ cups and ¼ cup)
  • tsp vanilla
  • 2 tbsp fresh lemon juice
  • zest from 1 lemon
  • 1 large egg

Filling

  • 3 eggs (beaten)
  • 1 cup granulated sugar
  • 1 cup heavy whipping cream
  • ¼ cup Bisquick
  • 4 cups blueberries
  • 2 tbsp lemon zest

Instructions
 

Lemon Sugar Cookie Crust

  • In a medium-size bowl, sift two and three-quarter cups of Bisquick with one teaspoon of baking soda.
  • In a large bowl, beat one cup of butter, four tablespoons of cream cheese, and one and one-quarter cups of sugar until creamy. Mix in one and one-half teaspoons of vanilla, two tablespoons of lemon juice, and the zest from one lemon. Beat in one large egg and mix until well incorporated.
  • Slowly add the Bisquick mixture, mixing in a little at a time, until combined.
  • Cover the bowl and refrigerate for one hour.
  • Preheat the oven to 350°F and lightly grease a square baking pan.
  • Place the sugar cookie dough into the pan and press down until dispersed. Sprinkle the top of the dough with the remaining one-quarter cup of granulated sugar.
  • Bake for ten minutes. Remove the pan from the oven and prepare the filling.

Filling

  • Top the crust with four cups of blueberries.
  • In a medium bowl, whisk three beaten eggs, one-quarter of a cup of granulated sugar, one cup of heavy cream, and two tablespoons of lemon zest until smooth. Pour over the blueberries.
  • Bake for forty-five minutes. (The center of these bars might not look firm when you take them out of the oven. Don’t fret, that’s how they are supposed to look. As long as the filling appears to be pulling away from the edges, then you know it is done.)
  • Allow to cool before serving.
  • Store in the refrigerator.
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