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Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish
with cooking spray. Set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted
butter, sugar, and lemon zest. 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. To make the filling, combine the egg yolks and condensed milk
in a medium bowl. Stir in the lemon juice and lemon zest. Stir until
mixture is smooth and begins to slightly thicken. Gently fold in the
blueberries.
4. Pour the lemon blueberry filling evenly over the graham cracker
crust. Bake for 15 minutes, or until just set.
5. Cool to room temperature, then chill in the refrigeratorfor at
least one hour before serving. Cut into bars and serve.
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