These scrumptious cookie bars have a shortbreadcrust with a lemony fresh blueberry custard filling.
Recipe: Oregon Blueberry-LemonSquares
2 cups rinsed Oregon blueberries2 1/4 cups all-purpose flour1/2 cup powdered sugar1 cup butter4 large eggs1 teaspoon grated lemon peel1/3 cup fresh lemon juice1 cup granulated sugar1/2 teaspoon baking powder
Mix flour and 1/2 cup powdered sugar untilblended. Mix in butter, cut into small pieces with a large forkuntil dough holds together when squeezed. Press evenly over thebottom of a 9 x 13-inch pan.
Bake in a 350°F (175°) oven untilcrust is golden brown, about 20 to 25 minutes.
While the crust is baking, whisk eggstogether with granulated sugar, lemon peel, lemon juice and bakingpowder. Stir in Oregon blueberries.
Pour egg mixture over warm, baked crust.Return to the oven and bake until the filling is firm and doesnot move when gently shaken, about 20 to 25 minutes.
Sprinkle with teaspoon powdered sugarand let cool at least 15 minutes. Serve warm or cool.
Makes 15 servings.
Recipe created by Lorely French of ForestGrove, Oregon, 2nd place.
Recipe provided courtesy of Oregon BlueberryCommission.
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