recipe 7
good mood blueberry lemonade bars
Devon Hooper
Ingredients
Blueberry Compote Swirl:
3 cups blueberries
1/4 cup granulated sugar
3 tsp lemon juice
2 tsp cornstarch
1 tbsp cold water
Shortbread Crust:
3/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour
Lemon Filling:
2 cups granulated sugar
4 tbsp all-purpose flour
6 large eggs
1/2 cup fresh lemon juice
1 tsp lemon zest
Directions
Make the blueberry compote first so that it can cool. In a small saucepan, combine ingredients and cook over medium heat. Mix cornstarch and cold water into a slurry, then stir into the blueberry mixture. Cook for 30-60 seconds, stirring, until thick and glossy. Cool completely before using.
Heat oven to 325 degrees F.
Make the crust by mixing melted butter, sugar, vanilla, and salt. Stir in flour until a thick dough forms. Press firmly and evenly into the pan. Bake for 23 minutes.
Make the lemon filling by whisking sugar and flour together very well. Whisk in eggs, then add lemon juice and lemon zest. Pour over the warm crust.
Add scoops of cooled blueberry compote over the lemon filling. Use a skewer or toothpick to make swirls.
Bake at 325 degrees F for 28 minutes, or until the center is set and no longer loose-jiggly. Cool completely at room temperature, then chill at least 2-3 hours, preferably longer, before cutting. Serve bars chilled or cool.