Courtesy Stephanie Staton |
Yield: 16 bars
Ingredients
Crust
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 1/4 cup pasteurized egg product
- 1¾ cups crushed graham cracker
- 1 cup flaked coconut
Filling
- 8 ounces cream cheese, at room temperature
- 14 ounces sweetened condensed milk
- 1/4 cup pasteurized egg product
- zest of 2 lemons
- juice of 2 lemons
- 3 T. boiling water
- 2 tsp. unflavored gelatin powder
- 1 pint fresh blueberries
Preparation
Crust
In a double boiler, combine butter and sugar, stirring until melted. Add egg product and whisk mixture until creamy, 2 to 3 minutes. Remove from heat.
In large bowl, combine crushed graham cracker and coconut. Stir in butter mixture.
Press crust into bottom of ungreased 8- by 8-inch pan. Let cool.
Filling
While crust cools, beat together cream cheese, sweetened condensed milk and egg product until smooth and creamy. Beat in lemon zest and juice until incorporated.
In small bowl, whisk together water and gelatin with fork until powder dissolves completely. Let cool and beat into cream cheese mixture. Fold in blueberries.
Spread filling on cooled crust. Refrigerate overnight.
