Charles really liked these bars because they're not overly sweet. I liked them because of the subtle lemon flavor and slight crunch to the crust. They're the perfect choice for picnic fare because they hold together well and don't require refrigeration.
Here's what you'll need for the crust:
1 cup butter, softened
1 cup powdered sugar
1 teas vanilla
2 cups flour
With an electric mixer, beat together the butter, powdered sugar and vanilla until fluffy. Add the flour and beat just until the mixture forms small crumbs.
Press about two-thirds of the mixture into a greased 9-inch pan. Bake at 400 degrees for 12-15 minutes or until lightly browned. Reduce the temperature to 350 degrees.
While the crust is baking, prepare the filling. You'll need:
1/2 cup sugar
3 TBSP flour
juice and zest of 1 lemon
1/8 teas salt
3 eggs
2 cups blueberries
Combine the sugar, flour, lemon zest and salt. Add the eggs and lemon juice. Whisk until smooth.
Spread the blueberries evenly across the crust. Pour the filling over the blueberries.
Sprinkle the leftover crumb mixture over the top. Bake for 30 to 40 minutes or until the topping is golden and the filling is puffed. Don't forget to turn the oven temp down to 350!
Cool completely, then cut into squares. I cut 12 squares, then cut each one of those in half when we got to our destination.
Simply delicious!
For a printable copy of this recipe, click here.
I was supposed to make lemon bars for a friend's art gallery reception on Wednesday night, but I think I might just make these instead!
ReplyDeleteI've made lemaon squares but never added blueberries. That looks good.
ReplyDelete