Blueberry Lemon Bars with White Chocolate Drizzle

 

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into small pieces

For the Blueberry Filling:

• 2 cups fresh or frozen blueberries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp lemon zest

For the Lemon Custard:

• 2 large eggs
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 1/4 cup lemon juice (freshly squeezed)
• 1 tbsp lemon zestBlueberry Lemon Bars with White Chocolate Drizzle

For the White Chocolate Drizzle:

• 1/2 cup white chocolate chips
• 1 tbsp heavy cream

For Garnish:

Fresh blueberries

 

Instructions:

For the Crust:

Make the Crust:

Preheat the oven to 350°F (175°C). In a food processor or large bowl, combine the flour, powdered sugar, and salt. Add the cold butter and pulse or cut in with a pastry blender until the mixture forms coarse crumbs.

 

Press into the Pan:

Press the crust mixture evenly into the bottom of a greased 9×9-inch baking pan. Bake in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside.

 

For the Blueberry Filling:

Make the Filling:

In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries begin to break down (about 5-7 minutes). Remove from heat and let cool slightly.

 

For the Lemon Custard:

Make the Custard:

In a medium bowl, whisk together the eggs, sugar, flour, salt, lemon juice, and lemon zest until smooth. Pour the lemon custard mixture over the baked crust, then spoon the blueberry filling over the top, spreading it evenly.

 

Bake the Bars:

Return the pan to the oven and bake for 25-30 minutes, or until the center is set and a toothpick inserted comes out clean. Let the bars cool completely in the pan on a wire rack.

 

For the White Chocolate Drizzle:

Make the Drizzle:

In a small microwave-safe bowl, heat the white chocolate chips and heavy cream in the microwave in 20-second intervals, stirring in between, until smooth and melted.

 

Drizzle the Bars:

Drizzle the white chocolate over the cooled bars using a spoon or piping bag. Allow the drizzle to set for a few minutes before cutting the bars.

 

To Serve:

Garnish:

Top with fresh blueberries and serve ch illed or at room temperature. Enjoy these delicious blueberry lemon bars!