Lemon-Blueberry Diamonds

Fresh blueberries are a yummy addition to lemon bars. For a different look, cut the bar cookies on the diagonal to make diamonds instead of squares.

Lemon-Blueberry Diamonds
Servings: 20 Prep 15 mins Bake 350°F 50 mins

Ingredients

Crust:
  • 3/4 cup (1-1/2 sticks) unsalted butter, melted
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 1/4 cups all-purpose flour
Lemon Filling:
  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 6 eggs
  • 2 teaspoons grated lemon rind
  • 1/2 cup lemon juice
  • 1 cup blueberries, rinsed
  • 1/4 cup powdered sugar

Make It

1. Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with aluminum foil. Coat with nonstick cooking spray.

Crust:

2. In bowl, stir together butter, powdered sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan.

3. Bake in 350 degree F oven 20 minutes or until edges brown.

Filling:

4. In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust.

5. Bake in 350 degree F oven until set, 30 minutes. Let cool in pan on wire rack. Dust with the 1/4 cup powdered sugar. Cut into diamonds. Makes 20 diamonds.

Nutrition Facts

Servings Per Recipe: 20; Amount Per Serving: cal. (kcal): 244, Fat, total (g): 9, chol. (mg): 82, sat. fat (g): 5, carb. (g): 39, fiber (g): 1, pro. (g): 4, sodium (mg): 50, Percent Daily Values are based on a 2,000 calorie diet.