Lemon Lime Blueberry Squares Recipes

BLUEBERRY LEMON BARS

Steps:

• Preheat the oven to 300 F.
• In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. It should be a sandy consistency.
• Line a 9x9 dish with parchment paper. It helps to leave excess parchment paper hanging over the edges - these act as a handle to pull the dessert out later. It also helps to add a bit of fat to the dish before adding the parchment paper (butter or oil) - it holds the parchment paper in place. Add the graham cracker crust mixture to the dish and firmly press into an even layer.
• Bake the crust for 10 minutes, then allow to cool while you make the filling.
• After removing the crust from the oven, turn the temperature up to 350 F.
• In a medium bowl, combine the lemon juice and cornstarch. Mix until the cornstarch is fully dissolved.
• Add the sweetened condensed milk and egg yolk, stir until fully incorporated and the mixture is starting to thicken.
• Gently fold in the lemon zest and blueberries.
• Spread the mixture evenly over the crust, making sure to spread the blueberries out across the crust.
• Bake for 15 minutes, or until the center is just set.
• Remove from the oven and allow to cool to room temperature before chilling in the refrigerator. Chill for a minimum of one hour, but 2-3 hours is best.

LEMON-LIME BLUEBERRY SQUARES

Steps:

• Make crust:
• Preheat oven to 375°F. Line a buttered 8-inch square glass baking dish with 2 (18- by 6-inch) sheets of foil, overlapping them in opposite directions so that there is overhang on all 4 sides.
• Pulse together flour, cornmeal, confectioners sugar, salt, and butter in a food processor until mixture resembles coarse meal. Press onto bottom of baking dish and 1 inch up sides. Bake in middle of oven until golden brown, about 20 minutes.
• Make filling while crust bakes:
• Whisk together eggs, sugar, flour, and zests. Whisk in juices, milk, and a pinch of salt. Toss blueberries with jam in another bowl.
• Whisk egg mixture and immediately pour into hot crust, then bake until just set, about 17 minutes. Gently spoon berries evenly over top and bake 2 minutes more. Transfer baking dish to a rack and cool.
• Chill, covered, overnight (8 hours). Use foil to lift dessert out of dish, then cut into squares.