Thursday, February 3, 2011

Lemon Bars with Blueberry Compote

Lemon Bars
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 2 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 4 eggs, lightly beaten
  • 1 1/2 cups sugar
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon finely shredded lemon peel
  • 3/4 cup lemon juice
  • 1/4 cup half-and-half, light cream, or milk
  • Powdered sugar (for dusting)
Preheat oven to 350 degrees. Grease a 9×13 baking pan. In a bowl, combine the  flour, powdered sugar, cornstarch, & salt. Using a mixer, cut butter into mixture until it resembles coarse crumbs.
Press mixture into the bottom of prepared pan. bake 18 to 20 minutes or until edges are golden.

Meanwhile, for filling, in a medium bowl stir together eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice, and cream. Pour filling over hot crust. Bake for 15 to 20 minutes or until center is set.

Cool completely in pan on wire rack. Cut into bars. Cover and store in refrigerator. Sprinkle with powdered sugar before serving, if desired.

Blueberry Compote
  • 2 cups frozen blueberries
  • 3 Tablespoons water
  • 1/4 cup sugar
  • 2 teaspoons lemon juice
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Cool slighty and serve!

My husband & I thoroughly Enjoyed this Dessert!
 (Thanks Ashley)

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