Lemon Blueberry Bars Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

Steps:

• Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
• Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
• As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
• Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
• Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.

Steps:

• Preheat oven to 325 degrees F.
• Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
• Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
• Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
• Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
• Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
• Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
• To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
• In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
• To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.
• Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

Steps:

• Preheat oven to 350°F Line 9×13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Spray foil with cooking spray- bottom and sides of the pan.
• In a large bowl, whisk together flour, oats, coconut, sugar, salt, and baking powder. Using a pastry cutter (or your fingers), blend the butter completely into the flour mixture. Transfer 2 cups of the crumb mixture to another bowl and reserve for the topping.
• Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Use the bottom of a flat, wide glass to tap the mixture and even it out.
• Bake the crust 10-12 minutes, or until it starts to form a dry top.
• Meanwhile, in a medium bowl, whisk condensed milk, lemon juice & zest, and egg yolk. Let mixture stand for 5 minutes (it will begin to thicken).
• Sprinkle blueberries evenly over hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently w/ a spatula to distribute as evenly as you can. Bake until lemon mixture begins to form a shiny skin- 7 to 8 minutes.
• Sprinkle reserved crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes.
• Let bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove foil and cut into 24 bars when cool. (If you have time to chill the bars, they're easier to cut cleanly when chilled).