LEMON-BLUEBERRY BARS
Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you'd rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests. The filling stays pretty soft in these tender bars, so it's best to keep them in the fridge until right before serving, then dust with powdered sugar at the last minute.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
- Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
- As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
- Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
- Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 22 grams, TransFat 1 gram
BLUEBERRY-LEMON CRUMB BARS
Fresh berries snuggled under a crumb top.
Provided by KIRKFAMILY
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
- Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
- Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g
LEMON-BLUEBERRY BARS
Sweet and tangy, these satisfying bars are great for dessert, a snack on the go, or as a treat tucked into a child's brown-bag lunch. Plus, they're packed with everyone's favorite antioxidant superfood: blueberries.
Provided by Carolyn Casner
Categories Healthy Blueberry Recipes
Time 2h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
- Stir graham cracker crumbs, butter, sugar and half the lemon zest together in a medium bowl. Press the mixture firmly and evenly into the prepared pan. Bake until lightly browned around the edges, about 10 minutes. Let cool in the pan on a wire rack for at least 10 minutes.
- Meanwhile, thoroughly whisk condensed milk, lemon juice, egg and the remaining lemon zest together in a medium bowl. Stir in blueberries. Pour the filling evenly over the baked crust. Bake until set, 16 to 18 minutes. Let cool at room temperature for 1 hour. Cover and refrigerate for at least 1 hour more.
Nutrition Facts : Calories 273 calories, Carbohydrate 40 g, Cholesterol 49 mg, Fat 11 g, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 129 mg, Sugar 31 g
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- Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
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- Gently fold in the blueberries. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 to 17 minutes, or until just set.
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