Description
These are such a delicious summery sweet treat!
Ingredients
CRUST:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¾ cup (1½ sticks) butter, cut into smaller pieces
FILLING:
- 4 large eggs, lightly beaten
- 1½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- ¾ cup lemon juice
- ¼ cup half and half or cream
- 1½ cups fresh blueberries
Instructions
1. Preheat the oven to 350℉. Line a 13×9-inch baking pan with foil, extending the foil over the edges of the pan. Spray the foil with nonstick spray.
2. In a large bowl, whisk together the flour, powdered sugar, cornstarch and salt. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared pan. Bake for 18 to 20 minutes or until the edges are light brown.
3. In a medium bowl, whisk together the eggs, sugar, flour, lemon zest, lemon juice and half/half or cream. Pour the filling over the hot crust. Sprinkle the blueberries on top.
4. Bake for 20 to 25 minutes, until the center is set.
5. Cool completely in the pan on a wire rack. Use the edges of the foil to lift the uncut bars out of the pan.
6. Place on a cutting board; cut into bars.
7. Just before serving, sift powdered sugar over the tops of the bars.
8. Cover and store in the refrigerator for up to 3 days.
Notes
You can use frozen blueberries if fresh are not available—do not thaw before sprinkling onto the filling. For extra lemon flavor, increase the zest slightly or add a touch of lemon extract.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 145
- Sugar: 14g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg