Blueberry Lemon Bars

My family is a lemon family. If the option is chocolate or lemon, my sisters and I will almost always pick lemon. So these lemon bars went really fast when I made them at home.

Something I learned from the bakery I worked at is a little bit of heavy cream in your filling makes it just a little richer. The blueberries cut through this slightly and burst with a tart sweetness (plus I think they’re pretty).

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Two years ago lemon bars stressed me out. Custards in general we’re very daunting to me, but fear not! They’re not very hard to get right and if they brown a little on the edges, you can save those bits for yourself and no one has to know.

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And powdered sugar. You can cover anything with powdered sugar.

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Print Recipe
Blueberry Lemon Bars
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
bars
Ingredients
For the Crust
  • 3/4 cup all-purpose flour
  • 1/3 cup confectioner's sugar
  • 2 Tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cubed
For the Filling
  • 4 eggs
  • 2/3 cup lemon juice fresh
  • 2 Tbsp lemon zest about 1 lemon's worth
  • 1/3 cup milk
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 2 cups blueberries
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
bars
Ingredients
For the Crust
  • 3/4 cup all-purpose flour
  • 1/3 cup confectioner's sugar
  • 2 Tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cubed
For the Filling
  • 4 eggs
  • 2/3 cup lemon juice fresh
  • 2 Tbsp lemon zest about 1 lemon's worth
  • 1/3 cup milk
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 2 cups blueberries
Instructions
For the Crust
  1. Preheat oven to 350 degrees. Line a 9 x 13 baking pan with two crisscrossed rectangles is parchment and let it hang over the sides. Lightly spray the parchment with cooking spray.
  2. With a food processor, pulse all of the ingredients for the crust until you get pea sized pieces of butter.
  3. Press the crust evenly into your prepared pan and bake for about 20 minutes or until it just starts to brown.
For the Filling
  1. While the crust is baking, start your filling. Whisk your eggs and sugar together until it is smooth and thickens slightly. Add in lemon juice, zest, milk, and salt and whisk until smooth.
  2. Just before you put the filling on top of the warm crust, fold in 1 cup of blueberries. Sprinkle the other cup on top.
  3. Bake until set and you can tilt the pan with no movement, about 20 minutes.
  4. Refrigerate until completely cool to make slicing easier. Top generously with powdered sugar.

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