Lemon-Lime Blueberry Squares

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
9 squares
Level:
Easy

Ingredients
  • Crust:
  • 1/2 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 6 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
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1/2 teaspoon finely grated fresh lime zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 2 tablespoons whole milk
  • Pinch salt
  • 2 cups blueberries (10 ounces)
  • 3 tablespoons apricot jam, heated and strained
Directions
  • To make the crust: Preheat oven to 375 degrees F.

  •  

  • Line a buttered 8-inch square glass baking dish with 2 (18 by 6-inch) sheets of foil, overlapping them in opposite directions so that there is overhang on all 4 sides.

  •  

  • Pulse together flour, cornmeal, confectioners' sugar, salt, and butter in a food processor until mixture resembles coarse meal. Press onto bottom of baking dish and 1-inch up sides. Bake in middle of oven until golden brown, about 20 minutes.

  •  

  • To make the filling while crust bakes. Whisk together eggs, sugar, flour, and zests. Whisk in juices, milk, and a pinch of salt. Toss blueberries with jam in another bowl.

  • Whisk egg mixture and immediately pour into hot crust, then bake until just set, about 17 minutes. Gently spoon berries evenly over top and bake 2 minutes more. Transfer baking dish to a rack and cool.

  •  

  • Chill, covered, overnight (8 hours). Use foil to lift dessert out of dish, then cut into squares.


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    Recipe courtesy of Sandra Lee