On the menu tonight, for dessert – Lemon Blueberry Bars! Yesterday, I made Chicken Parmesan. It made me think of my trip to Italy a few years ago. One of the places we went was Capri and one of the things it is known for are the lemons. I swear that I saw lemons as big as my head while we were there. I had never seen anything like it. It inspired me to make something lemony for dessert and I landed on lemon blueberry bars.
The chilled lemony goodness is perfect for a summer snack or dessert. They have a delicious shortbread crust and the lemon blueberry top is tart and sweet at the same time. The next time you need bring a dessert to a potluck or your next cookout, make these lemon blueberry bars.
Lemon Blueberry Bars
(No Ratings Yet)
Loading...Lemon Blueberry Bars
Ingredients
- Shortbread Crust
- • 1/2 cup butter
- • 1/4 cup granulated sugar
- • 1/4 teaspoons salt
- • 1 teaspoons vanilla extract
- • 17 tablespoons all-purpose flour (1 cup + 1 tablespoon)
- Filling
- • 3 eggs
- • 1 cup granulated sugar
- • 4 tablespoons flour
- • 1/2 cup lemon juice (need about 3 lemons)
- • 1/2 – 1 cup fresh blueberries
- • Powdered sugar to dust the bars
Instructions
Shortbread Base
• Preheat the oven to 335° and line the 9×9 pan with parchment paper
• In a mixing bowl, melt the butter by microwaving for 60-90 seconds
• Add the sugar, salt, and vanilla extract to the butter and whisk until the sugar has dissolved
• Sift in flour and whisk until the mixture becomes thick and looks like cookie dough
• Add the dough into the pan and using your hands or a rubber spatula, pat down the dough to an even thickness into the parchment paper. Brush down the sides so the sides don’t stick up
• Bake for 20-25 minutes, until shortbread is set
Filling
• While the shortbread is in the oven, whisk 3 eggs in a bowl
• Add sugar, flour, and lemon juice making sure to whisk each one in fully before adding the next
• Add blueberries and mix all together
Make the Lemon Bar
• When the crust is done, poke holes all over the surface with a fork
• Pour the filling on top of the crust and make sure the blueberries are spread evenly
• Bake again for 25-30 minutes, or until the middle of the lemon bar is set and doesn’t move when you gently shake the pan
• Cool at room temperature for at least an hour, until it’s completely cooled, then cool it in the fridge for at least 2 hours
• Before serving, dust the lemon bars with powered sugar
