Lemon Blueberry Bars

Lola is sure to love these bright and zesty Lemon Blueberry Bars! They feature a buttery shortbread crust topped with a tangy lemon custard studded with bursts of juicy blueberries, making for a perfectly refreshing and sweet treat. This recipe contains no chocolate, cream cheese, or any other ingredients Lola dislikes.

Yields: 24 bars 

Prep time: 20 minutes 

Bake time: 40-45 minutes 

Chill time: 2 hours minimum

Equipment:

• 9x13 inch baking pan

• Parchment paper

• Large mixing bowl

• Medium bowl

• Small bowl

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Electric mixer (optional, for creaming butter for crust)

• Spatula (rubber or sturdy mixing)

• Whisk

• Fine-mesh sieve

• Wire rack

• Oven

• Grater or zester

Ingredients:

For the Shortbread Crust:

• 2 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch cubes

For the Lemon Blueberry Filling:

• 2 cups granulated sugar

• 1/4 cup all-purpose flour

• 4 large eggs

• 1/2 cup fresh lemon juice (from about 3-4 lemons)

• 1 tablespoon lemon zest (from about 2 lemons)

• 1/4 teaspoon salt

• 1 cup fresh blueberries (or frozen, do not thaw if frozen)

For Garnish:

• 1/4 cup powdered sugar, for dusting

Instructions:

Preparing the Crust:

Step 1.) Preheat your oven to 350∘F (175∘C).

Step 2.) Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 3.) In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt with a whisk.

Step 4.) Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or an electric mixer on low speed, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 5.) Press the mixture evenly and firmly into the bottom of the prepared baking pan using your hands or the bottom of a flat measuring cup.

Step 6.) Place the baking pan in the preheated oven. Bake the crust for 18-20 minutes, or until lightly golden.

Preparing the Lemon Blueberry Filling:

Step 7.) While the crust is baking, prepare the filling. In a medium bowl, whisk together the 2 cups granulated sugar and 1/4 cup all-purpose flour with a whisk. This helps prevent the eggs from curdling and thickens the filling.

Step 8.) In a small bowl, crack the 4 large eggs. Add the fresh lemon juice, lemon zest (using a grater or zester), and 1/4 teaspoon salt to the eggs. Whisk well with a whisk until everything is combined.

Step 9.) Pour the egg mixture into the sugar-flour mixture in the medium bowl. Whisk until completely smooth.

Step 10.) Gently fold in the fresh or frozen blueberries with a spatula. If using frozen blueberries, do not thaw them.

Baking the Bars:

Step 11.) Once the crust is lightly golden, carefully remove the baking pan from the oven.

Step 12.) Slowly and carefully pour the lemon blueberry filling evenly over the hot, par-baked crust.

Step 13.) Return the baking pan to the oven. Bake for another 22-25 minutes, or until the filling is set (it should jiggle only slightly in the very center when gently shaken).

Cooling and Serving:

Step 14.) Carefully remove the baking pan from the oven. Let the bars cool completely in the pan on a wire rack at room temperature. This is crucial for the filling to set properly.

Step 15.) Once completely cooled, place the baking pan (with the bars still inside) in the refrigerator for at least 2 hours to chill thoroughly. This will make them much easier to cut.

Step 16.) When ready to serve, use the parchment paper overhang to lift the entire slab of bars out of the pan. Using a sharp knife, cut into squares or rectangles.

Step 17.) Just before serving, dust the cooled bars generously with powdered sugar using a fine-mesh sieve.

Tips for Success:

• Do not overbake the lemon filling, or it may lose its creamy texture and become rubbery.

• Chilling the bars completely is essential for clean cuts and a firm filling.

• Fresh lemon juice and zest are key for the best flavor; avoid bottled lemon juice.

• If using frozen blueberries, do not thaw them before adding to the filling, as this can cause them to bleed color excessively.