lemon blueberry bars by nyt cooking

dessertrecipe reviews
Written By Perriann Diaz
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I am a huge fan of lemon sweets, in all its forms. I just love the balance between the sweet tart flavors. The blueberries are a welcome addition to the classic lemon bar.

 

ingredients

  • 1 ¼ cups/160 grams all-purpose flour

  • ⅓ cup/40 grams confectioners’ sugar, plus more for dusting

  • 1 teaspoon finely grated lemon zest

  • ¼ teaspoon fine sea salt

  • 10 tablespoons/140 grams cold unsalted butter, cubed

  • 1 ½ cups/300 grams granulated sugar

  • ¾ 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

  • ½ tablespoon finely grated lemon zest

  • 1 ½ teaspoons finely grated lime zest (optional or substitute lemon zest)

  • ¾ cup/80 grams fresh blueberries

For full recipe at nyt cooking click here.

 
blueberry lemon bars-1.jpg

Would I make these again?

Hell yes. I mean, absolutely.

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Perriann Diaz
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