Description
These Lemon Blueberry Bars feature a tender buttery crust with a tangy lemon custard filling studded with fresh blueberries, finished with a dusting of powdered sugar. Perfectly balanced between tart and sweet, they make a refreshing dessert or snack for any occasion.
Ingredients
Scale
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 white sugar
- 3 tablespoons all purpose flour
- 1 teaspoon finely grated lemon zest
- ¾ cup freshly squeezed lemon juice
- ¼ cup half and half or cream
- 1½ cups blueberries
Finishing
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350℉ (177℃). Line a 13×9-inch baking pan with foil, allowing the foil to extend over the edges for easy removal, and spray the foil with nonstick spray.
- Prepare the Crust: In a large bowl, whisk together the flour, powdered sugar, cornstarch, and salt. Use a pastry blender or your fingers to cut in the butter pieces until the mixture looks like coarse crumbs. Press this evenly into the bottom of the prepared pan. Bake the crust for 18 to 20 minutes or until the edges turn a light golden brown.
- Make the Filling: While the crust bakes, whisk together the eggs, granulated sugar, flour, lemon zest, freshly squeezed lemon juice, and half and half or cream in a medium bowl until smooth and combined.
- Assemble and Bake: Pour the lemon filling over the hot baked crust, spreading evenly. Sprinkle the blueberries evenly on top of the filling. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is set in the center.
- Cool and Serve: Remove the pan from the oven and cool completely on a wire rack. Use the foil edges to lift the uncut bars out of the pan and place them on a cutting board. Cut into 36 bars. Just before serving, sift powdered sugar over the bars. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Using fresh lemon juice and zest ensures the best bright lemon flavor.
- Press the crust firmly into the pan for a sturdy base that holds the filling well.
- The bars must cool completely before cutting to get clean slices.
- Blueberries can be substituted with raspberries or blackberries if preferred.
- For a richer texture, full-fat cream can be used instead of half and half.
- Keep bars refrigerated for freshness and serve chilled or at room temperature.
