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Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking
spray.
2In food processor, place graham crackers, 2 tablespoons
granulated sugar and 1 teaspoon lemon peel. Cover; process with
on-and-off pulses until crumbs form. Add melted butter. Cover;
process with 3 to 4 pulses until incorporated. Press mixture evenly
in bottom of pan. Bake 10 minutes. Cool.
3Meanwhile, wipe food processor with paper towel. Add cream
cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2
cup granulated sugar. Cover; process until smooth. Pour filling over
crust. Top with blueberries.
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In medium bowl, mix topping ingredients with fork or fingers until
crumbly. Sprinkle over filling.
5Bake 35 to 40 minutes or until topping is lightly browned and
center is almost set (center should jiggle only slightly when moved).
Cool 1 hour on cooling rack. Refrigerate about 2 hours or until
chilled. Cut into 3 rows by 3 rows. Store in refrigerator.
Expert Tips
Replace the blueberries with blackberries or raspberries. To chill the
bars faster and make cutting them easier, place in the freezer for
about 20 minutes.
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