Lemon-Blueberry Diamonds
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.
Ingredients
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Crust:
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3/4 cup (1-1/2 sticks) unsalted butter, melted
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1/2 cup powdered sugar
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2 teaspoons vanilla extract
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1/4 teaspoon salt
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2-1/4 cups all-purpose flour
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Lemon Filling:
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2 cups granulated sugar
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1/3 cup all-purpose flour
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6 large eggs
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2 teaspoons grated lemon rind
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1/2 cup lemon juice
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1 cup blueberries, rinsed
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1/4 cup powdered sugar
Directions
1.
Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with aluminum foil. Coat with nonstick cooking spray.
2.
Crust: In bowl, stir together butter, powdered sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan.
3.
Bake in 350 degree F oven 20 minutes or until edges brown.
4.
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.
5.
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.
Nutrition information
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
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