Sunday, April 17, 2016

Blueberry Lemon Bars With Shortbread Crust

Blueberry Lemon Bars With Shortbread Crust
1 cup unsalted butter, softened 
3/4 cup sifted powdered sugar 
2 cups flour

1 1/2 cups sugar
1/4 cup flour
1 tsp. baking powder
Pinch salt
4 eggs
1/3 cup fresh lemon juice
2 T. finely grated orange zest
3 cups fresh raspberries or blueberries or a combination 

Sifted powdered sugar for garnish

Directions: 1. For the crust, preheat oven to 350 degrees. Beat butter with an electric mixer on medium speed for 30 seconds to soften. Add the powdered sugar and beat until combined. Add the flour and beat until combined. (Alternately, you may combine all ingredients in the food processor and pulse until mixture forms large clumps.) Press the mixture into the bottom of a 9 x 13 inch baking pan. Bake for 20 to 25 minutes or until light golden brown. Cool on a rack for at least 15 minutes before filling.

2. Meanwhile, for filling whisk together the sugar, flour, baking powder and salt in a large mixing bowl. Add the eggs, lemon juice and orange zest and whisk until smooth. Pour half the filling onto the cooled crust and arrange the berries evenly. Carefully pour in the remaining filling.

3. Bake at 350 degrees for 30 minutes or until lightly brown and filling is puffed and set. Cool thoroughly in the pan on a rack. Garnish with a dusting of powdered sugar and cut into squares to serve at room temperature. Bars may also be served cold, but is better if left at room temperature for at least 15 minutes before serving. 

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