Lemon-Blueberry Bars

I was feeling creative the other day, and I asked some friends to give me a conventional dessert recipe so that I could recreate it the way I wanted.  One friend mentioned a lemon and blueberry dessert. She didn't have a link, but I did a search on Pinterest and the first link I found was here. It looked beautiful and tasty, so I went with that. I didn't come up with my own graham cracker crust because Against All Grain already did that for me, and it has always been a tried and true recipe. I didn't want to mess with that. It came out fantastic! The topping could also be switched up a bit. Blackberries and raspberries would work well. My aunt also asked if Enjoy Life chocolate chips would work. I don't see why not, but I would just make sure that the lemon mixture is completely cooled before mixing those in.

Lemon-Blueberry Bars
(Serves 9)

8X8 square baking dish
Graham Cracker Crust-mold this into the baking dish, bake for 15 minutes and allow to cool completely
6 eggs
1/2 cup honey
1 tsp lemon zest
3/4 cup lemon juice (approximately 5 lemons)
1/2 cup coconut oil
1 cup blueberries (divided)

While crust is cooling, crack 6 eggs into a sauce pan.
Whisk.
Turn on stove to medium heat.
Add in the honey, lemon zest, and lemon juice and combine.
SLOWLY, add in the coconut oil while whisking.
Once the oil melts, continue to whisk for the next 5-10 minutes until the mix dramatically thickens.
It will end up looking like a lemon pudding when it is ready.
If you get concerned that yours is not thickening, do not give up. It will happen.
When it is nice and thick, take it off of the heat and allow to cool.
Carefully mix in 3/4 cup blueberries.
Pour this mix over your cooled crust.
Top it with the remaining 1/4 cup blueberries.
Place in freezer for 1 hour until it is set and hardened.
Transfer to the fridge to enjoy later or go ahead and eat it.