- 12
Ingredients
- Crust:
- 1/2 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 7 tablespoons confectioners' sugar
- 1/2 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into pieces
- Filling:
- 3 large eggs
- 1/2 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons finely grated fresh lemon peel
- 2 tablespoons fresh lemon juice
- 2 tablespoons light cream
- Salt
- 2 cups (10 ounces) Grower Direct Blueberries
- 4 tablespoons blueberry jam, melted and strained
Preparation
Step 1
Preheat oven to 375 F. Line a buttered 8-inch square glass pan with two 18-by-6-inch sheets of foil, overlapping in opposite directions with overhang on all sides.
To prepare the crust, place all ingredients in a food processor and pulse until mixture resembles coarse meal. Press onto the bottom and 1 inch up the sides of the pan. Bake on the middle oven rack for 20 minutes, or until golden brown.
To prepare the filling, whisk together eggs, sugar, flour and grated peel. Whisk in lemon juice, cream and a pinch of salt. Pour immediately into the hot crust. Bake until just set, about 17 minutes.
Toss blueberries with jam; gently spoon over the top and bake 2 minutes longer. Let cool in the pan on a rack. Chill, covered, overnight (8 hours). Lift dessert out of the pan and cut into squares.
Makes 12 servings.