Lemon Bars with Blueberries
Servings
20
servingsPrep time
15
minutesCooking time
50
minutesWe made this traditional spring dessert even better by adding fresh blueberries! Enjoy!
Ingredients
- Shortbread Crust
2 sticks. of butter, room temperature
1/2 cup of coconut sugar or granulated sugar
2 tsp. of vanilla extract
2 cups of flour
1/2 tsp. of salt
1/2 cup of fresh blueberries
- Lemon Filling
6 large eggs, room temperature
2 cups of granulated sugar*
2 tbsp. of grated lemon zest (two lemons)
1 cup of fresh lemon juice (6-7 lemons)
1 cup of flour
1/2 cup of powdered sugar for dusty
Directions
- Preheat oven to 350 degrees.
- Spray 9×13 inch baking pan with non-stick spray or line with parchment paper.
- For the crust, mix the softened butter, sugar and vanilla extract with an electric mixer. Combine flour and salt in seperate bowl then add to butter mixture until combined.
- Place the dough mixture onto a well floured board. Add blueberries and gently fold them into the dough. Press dough evenly into baking pan.
- Bake crust for 20 minutes, until slightly browned. Let cool and keep oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour.
- Pour over the crust and bake 25-30 minutes, until filling is set. Allow to cool.
- Cut into squares and dust with powdered sugar.
Tips
- 1. * We did not use coconut sugar for the filling because it would create a less vibrant yellow color.
