Recipe from Family Circle
Fresh blueberries are a yummy addition to lemon bars. For a different look, cut the bar cookies on the diagonal to make diamonds instead of squares.
Servings: Makes 20 diamonds.
3/4 cup(1-1/2 sticks) unsalted butter, meltedsee savings
1/2 cuppowdered sugarsee savings
2 teaspoonsvanilla extractsee savings
1/4 teaspoonsaltsee savings
2-1/4 cupsall-purpose floursee savings
Lemon Filling:see savings
2 cupsgranulated sugarsee savings
1/3 cupall-purpose floursee savings
6 largeeggssee savings
2 teaspoonsgrated lemon rindsee savings
1/2 cuplemon juicesee savings
1 cupblueberries, rinsedsee savings
1/4 cuppowdered sugarsee savings
Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with aluminum foil. Coat with nonstick cooking spray.
Crust: In bowl, stir together butter, powdered sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan.
Bake in 350 degree F oven 20 minutes or until edges brown.
Filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust.
Bake in 350 degree F oven until set, 30 minutes. Let cool in pan on wire rack. Dust with the 1/4 cup powdered sugar. Cut into diamonds. Makes 20 diamonds.
Per serving: Calories 244, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 82 mg, Sodium 50 mg, Carbohydrate 39 g, Fiber 1 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet