We love these delicious zesty lemon bars with blueberry drizzle.
If you love lemon bars let me tell you now that you are going to love this recipe. It has a tangy wonderful lemon kick to this heavenly dessert. My kids beg for another the second or third lemon bar every time I make this recipe.
How to make lemon bars?
We started making these delightful lemon bars with a bowl. We combine flour and sugar. The butter needs to be cold and cut into small cubes. Slowly add the butter to the dry mixture as you stir. Once the dough is mixed, it will look like pie crust.
Pat into a greased or parchment paper lined 8-inch square baking pan. Bake at 350° for 20 minutes or until the sides are slightly brown.
Next, we will get the lemon layer made. In a small bowl start beating the eggs. Then add the sugar, flour, eggs, lemon juice, baking powder, and zest and stir until frothy. Pour over the crust the cooked crust. Then bake again for 30 minutes. Remove from oven and let cool for 10 minutes before serving.
Making blueberry drizzle
You can also make a delicious blueberry drizzle as topping to make these lemon bars even better. To make the drizzle you start with a small. Add fresh or frozen 1 cup of blueberries to the pan.
Then add a ½ cup of sugar and 1 tablespoon lemon juice. Let the drizzle cook on high for 5-10 until the blueberries breakdown and thicken into a sauce. Then let cool for 10 minutes and pour of lemon bars and enjoy!
Lemon Bars with Blueberry Drizzle
Ingredients
- PASTRY BASE
- 1 cup cold butter cut in small pieces
- 1/4 cup sugar
- 2 cups flour
- LEMON LAYER
- 1/2 cups sugar
- 1/4 cup flour
- 4 eggs
- 1/2 tsp baking powder
- zest of two lemons very finely chopped
- juice of 2 lemons about 2/3 to 3/4 cup juice
- BLUEBERRY DRIZZLE
- 1 cup blueberries fresh or frozen
- ½ cup sugar
- 1 tablespoon lemon juice
Instructions
- PASTRY BASE
- Using a pastry cutter or in a food processor blend together the butter sugar and flour.
- Press evenly into the bottom of a greased and parchment paper lined 8-inch baking pan.
- Bake for 20 to minutes at 350 degrees F The bottom should just be beginning to brown slightly at the top edges. Let cool.
- LEMON TOPPING
- Simply whisk together the sugar flour, eggs, zest, and lemon juice until the sugar is dissolved.
- Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with powdered sugar.
- BLUEBERRY DRIZZLE
- Add fresh or frozen 1 cup of blueberries to the pan.
- Then add a ½ cup of sugar and 1 tablespoon lemon juice.
- Let the drizzle cook on high for 5-10 until the blueberries breakdown and thicken into a sauce.
- Then let cool for 10 minutes and pour of lemon bars and enjoy!
“YUMMY” Nice Post thanks for sharing.
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