BLUEBERRY LIME SHORTBREAD SQUARES

By jarren

from Canadian Living

Ingredients

• Base:
• 3/4 cup (175 mL) butter, softened
• 1/2 cup (125 mL) granulated sugar
• 1 tbsp (15 mL) grated lime zest
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) all-purpose flour
• Blueberry Lime Filling:
• 1/2 cup (125 mL) granulated sugar
• 3 tbsp (45 mL) cornstarch
• 3 tbsp (45 mL) lime juice
• 4 cups (1 L) fresh blueberries
• Pecan Topping:
• 1 cup (250 mL) chopped pecans
• 1 tbsp (15 mL) butter, melted

Preparation

Step 1

Base:

In bowl, beat together butter, sugar, lime zest and salt until fluffy; stir in flour in 2 additions to form coarse crumbs. Reserve 1 cup; press remaining into parchment paper-lined 8-inch (2 L) square cake pan.

Blueberry Lime Filling:

Stir together sugar, cornstarch and lime juice; toss with blueberries to coat. With potato masher, lightly crush berries just until some liquid is released. Pour over crust.

Pecan Topping:

Combine reserved crust mixture, pecans and butter; sprinkle over filling, pressing gently. Bake in 375 F (190 C) oven until filling is bubbly and topping is golden brown, about 1 hour. Let cool completely before cutting into squares.