Lemon-Lime Blueberry Squares
Lemon-Lime Blueberry Squares
- Level: Easy
- Yield: 9 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 293
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 4
- Cholesterol
- 89
- Sodium
- 176
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Level: Easy
- Yield: 9 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 293
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 43
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 4
- Cholesterol
- 89
- Sodium
- 176
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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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