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Lemon-Blueberry Diamonds


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  • Crust:
  • 3/4 cup (1-1/2 sticks) unsalted butter, melted
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • Lemon Filling:
  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 6 large eggs
  • 2 teaspoons grated lemon rind
  • 1/2 cup lemon juice
  • 1 cup blueberries, rinsed
  • 1/4 cup powdered sugar


Servings 20
Adapted from


Step 1

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


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