I’ve had some lemons sitting in my fridge for a bit so I decided to use them up today to bring to a birthday/football party. I had never made lemon bars before but remembered the dessert from this post that was absolutely dreamy! The sweet blueberries complimented the tart lemon so well and I just had to try to replicate it.
These flavors just go so well together! Topped with a dollop of fresh whipped cream, this tastes so fresh and summery…even in the winter! I will definitely be making this again.
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup butter
- 4 eggs, lightly beaten
- 1 1/2 cups sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon finely shredded lemon peel
- 3/4 cup lemon juice
- 1/4 cup half-and-half, light cream, or milk
- Powdered sugar (for dusting)
Preheat oven to 350 degrees. Grease a 9×13 baking pan. In a bowl, combine the 2 cups of flour, the 1/2 cup powdered sugar, cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (I cut the butter into small cubes and mixed it with my stand mixer until crumbs formed).
Press mixture into the bottom of prepared pan. bake 18 to 20 minutes or until edges are golden.
Meanwhile, for filling, in a medium bowl stir together eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice, and cream. Pour filling over hot crust. Bake for 15 to 20 minutes or until center is set.
Cool completely in pan on wire rack. Cut into bars. Cover and store in refrigerator. Sprinkle with powdered sugar before serving, if desired.
Source: Better Homes and Gardens Cookbook
- 2 cups frozen blueberries
- 3 Tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. I added a little bit of cornstarch to thicken it up but it would’ve been fine without it.
Source: Ellie Krieger via The Food Network