Lemon Blueberry Coconut Crumb Bars

We all don't have time to make decadent desserts entirely from scratch. It's okay to ask for a little help in the kitchen once and a while, and this recipe is proof that ordinary pantry ingredients can transform into a light and tasty dessert worth sharing. It is an adaptation of Eagle Brand's recipe for lemon bars.
2 cups unsalted saltine crackers
1 box lemon cake mix
1 whole egg
1 fresh lemon
1 stick softened butter
1 can sweetened condensed milk
3 egg yolks
1 cup fresh blueberries
1 cup shredded sweetened coconut

Preheat oven to 350° F. In food processor, crush saltine crackers. Add butter, dry cake mix, whole egg and zest of half a lemon. Pulse until completely incorporated. Reserve two cups of crumb mixture, add coconut and set aside. Press remaining crumb mixture into bottom of 9x13 baking dish. Bake for 15 minutes or until golden brown. Meanwhile in blender or food processor add egg yolks, milk, zest of remaining half a lemon, and juice of the whole lemon. Chop blueberries coarsely and once crust is baked, spread evenly over top. Pour egg and milk mixture over top blueberries, followed by reserved crumb/coconut mixture (don't pat down crumb topping). Bake for another 20 minutes or until set. Allow to come to room temperature then refrigerate for at least an hour before cutting. Serves 16-18.

© 2008 Amanda Dalmath