Lemon Blueberry Bars, GF

By MaryEllen

Ingredients

• For the Crust:
• 1 1/2 cups GF Jules flour
• 1/2 cup Confectioners Sugar
• 1 tsp. finely grated lemon zest
• 1/4 tsp. sea salt
• 10 Tbs. cold unsalted Butter, cubed
• For the Curd:
• 1 1/2 cups Granulated Sugar
• 1/4 cup fresh Lemon Juice (from 4-8 lemons)
• 3 large Egg Yolks
• 2 large Eggs
• 2 tsp. Cornstarch
• pinch of fine sea salt
• 1 stick unsalted Butter, diced
• 1/2 Tbs. finely grated Lemon Zest
• 1 1/2 tsp. finely grated Lime Zest (optional, or add lemon zest)
• 3/4 cup fresh Blueberries

Details

Servings 16
Preparation time 1mins
Cooking time 1mins

Preparation

Step 1

Heat the oven to 325F and line a 9-inch square pan with parchment paper.
In the bowl of a food processor, combine the flour, powdered sugar lemon zest, and salt. Add the butter and pulse until a crumbly dough forms, about 10 seconds. Press the dough into the prepared pan and bake until a light golden brown, 25-35 minutes.

As the crust bakes, make the curd. In a medium pot mix together the granulated sugar, lemon juice, egg yolks and whole eggs, cornstarch, and 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 the mixture is simmering and thickened, 5-10 minutes.

Bring the 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. Add the butter and zests and stir until the butter melts. Stir in the blueberries.

Pour the mixture over the crust then stir to evenly distribute the blueberries. Return to the oven and bake until the blueberries begin to and the curd starts to turn a golden brown around the edges, 33-45 minutes. Transfer to a wire rack and cool to room temperature. chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with powdered sugar before serving.