Best Lemon Lime Blueberry Squares Recipes

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LEMON-BLUEBERRY BARS



Lemon-Blueberry Bars image

Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you'd rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests. The filling stays pretty soft in these tender bars, so it's best to keep them in the fridge until right before serving, then dust with powdered sugar at the last minute.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h30m

Yield 16 servings

Number Of Ingredients 15

1 1/4 cups/160 grams all-purpose flour
1/3 cup/40 grams confectioners' sugar, plus more for dusting
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
10 tablespoons/140 grams cold unsalted butter, cubed
1 1/2 cups/300 grams granulated sugar
3/4 cup/180 milliliters fresh lemon juice (from 4 to 8 lemons)
3 large egg yolks
2 large eggs
2 teaspoons cornstarch
Pinch of fine sea salt
8 tablespoons/113 grams unsalted butter (1 stick), diced
1/2 tablespoon finely grated lemon zest
1 1/2 teaspoons finely grated lime zest (optional or substitute lemon zest)
3/4 cup/80 grams fresh blueberries

Steps:

  • Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
  • Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
  • As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea 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 mixture is simmering and thickened, 5 to 10 minutes.
  • Bring 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. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
  • Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 22 grams, TransFat 1 gram

BEST LEMON SQUARES



Best Lemon Squares image

I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.

Provided by beth

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

cooking spray
2 cups all-purpose flour
1 cup cold butter
½ cup confectioners' sugar
2 cups white sugar
4 eggs
¼ cup all-purpose flour
¼ cup lemon juice, or more to taste
1 teaspoon baking powder
1 teaspoon lemon zest, or to taste
confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
  • Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
  • Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
  • Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g

LEMON-LIME BARS



Lemon-Lime Bars image

This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons grated lime zest
1-3/4 cups all-purpose flour
1/4 teaspoon salt
FILLING:
4 large eggs
1-1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup lemon juice
2 teaspoons grated lemon zest
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

BLUEBERRY LEMON BARS



Blueberry Lemon Bars image

These lemon blueberry bars are made with condensed milk, fresh blueberries, and a graham cracker crust. Blueberry lemon bars are the perfect easy dessert!

Provided by Alexa Blay

Categories     Dessert

Time 1h35m

Number Of Ingredients 10

1 cup graham crackers crumbs (certified gluten free if necessary*, 150 g)
¼ cup granulated sugar (52 g)
Pinch fine sea salt
5 Tablespoons unsalted butter (72 g, melted)
½ cup fresh lemon juice
1 Tablespoon cornstarch
1 large egg yolk
1 10.5 ounce can sweetened condensed milk
Zest of one lemon
⅔ cup fresh blueberries

Steps:

  • Preheat the oven to 300 F.
  • In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. It should be a sandy consistency.
  • Line a 9x9 dish with parchment paper. It helps to leave excess parchment paper hanging over the edges - these act as a handle to pull the dessert out later. It also helps to add a bit of fat to the dish before adding the parchment paper (butter or oil) - it holds the parchment paper in place. Add the graham cracker crust mixture to the dish and firmly press into an even layer.
  • Bake the crust for 10 minutes, then allow to cool while you make the filling.
  • After removing the crust from the oven, turn the temperature up to 350 F.
  • In a medium bowl, combine the lemon juice and cornstarch. Mix until the cornstarch is fully dissolved.
  • Add the sweetened condensed milk and egg yolk, stir until fully incorporated and the mixture is starting to thicken.
  • Gently fold in the lemon zest and blueberries.
  • Spread the mixture evenly over the crust, making sure to spread the blueberries out across the crust.
  • Bake for 15 minutes, or until the center is just set.
  • Remove from the oven and allow to cool to room temperature before chilling in the refrigerator. Chill for a minimum of one hour, but 2-3 hours is best.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.1 grams carbohydrates, Cholesterol 27.3 milligrams cholesterol, Fat 6.6 grams fat, Fiber 0.5 grams fiber, Protein 2.4 grams protein, SaturatedFat 3.5 grams saturated fat, ServingSize 1 bar (1/16 recipe), Sodium 81.3 grams sodium, Sugar 16.5 grams sugar, TransFat 0.2 grams trans fat

LEMON-LIME BLUEBERRY SQUARES



Lemon-Lime Blueberry Squares image

Categories     Dessert     Bake     Blueberry     Lemon     Lime     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 9 squares

Number Of Ingredients 17

For 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
For 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
2 cups blueberries (10 oz)
3 tablespoons apricot jam, heated and strained

Steps:

  • Make crust:
  • Preheat oven to 375°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.
  • Make 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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