lemon blueberry bars by nyt cooking

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.

Would I make these again?

Hell yes. I mean, absolutely.

---

artisan shop