I hope you all had a great Easter! Mine was pretty basic; I visited family, ate some ham and relaxed. I also made these monstrous blueberry lemon bars. When I say monstrous, I mean it in the best way! With a incredibly thick, creamy and tart filling, these lemon bars are the ultimate spring dessert.
I’m especially excited about this recipe, because it’s part of a picnic menu put together by the awesome Lauren, of Love Lola. Below are four delicious recipes perfect for your next (and maybe first!) spring picnic.
This Spring Picnic series not only features awesome recipe, but also includes a fun giveaway! Enter below to win your very own picnic basket, so you can safely transfer these lemon bars and other goodies to your picnic 🙂
I gotta brag a minute and say, these lemon bars are amazing. Lemon and blueberry goes together so well, plain ol’ lemon bars just won’t fit the bill after trying these. I suggest serving these warm with a bit of vanilla ice cream…oh so good!
Blueberry Lemon Bars (Recipe adapted from Ina Garten)
1 cup (2 sticks) Butter
2 cups Flour
1/2 cup sugar
1. First, make the crust. Cream together butter and sugar. Once fully blended, add flour slowly. Dump the dough into a 9×9 pan, and spread out onto pan until even. Set aside, and preheat oven to 350 degrees.
Fillings (Blueberry and Lemon)
6 Large Eggs
2 cups Sugar
1 cup Fresh Lemon Juice (I needed 6 lemons)
2 tbs. Lemon Zest
1 cup Flour
2 cups Frozen Blueberries
1/3 cup Sugar
**Powdered sugar, for topping
2. In a small saucepan, add frozen blueberries and 1/3 cup of sugar. Stir together, and turn on medium heat. The sugar will start to melt, and the blueberries will begin to break down. Stir occasionally, and begin to make the lemon filling.
3. Whisk together eggs, lemon juice, sugar, and lemon zest. Slowly add flour while whisking to avoid the flour clumping.
4. Continue to cook blueberries until they are thick. There really shouldn’t be any juice, and the texture will be reminiscent of mashed potatoes.
5. Spread blueberries evenly onto dough. Pour lemon filling on top, and place into the oven.
6. Let cook, uncovered, for 35-45 minutes, or until the bars are set on the inside, and the edges are golden.
7. Let cook completely, dust with powdered sugar and cut. Enjoy!