Time 40m Yield 24 Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan. Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly. Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer. Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners’ sugar before cutting into bars.
Time 1h20m Yield 32 servings Number Of Ingredients 7 Steps:
Heat oven to 350ºF. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan. Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Time 1h30m Yield 16 servings Number Of Ingredients 15 Steps:
Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.) Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners’ sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes. As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes. Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries. Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners’ sugar right before serving.
Time 50m Yield 24 bars, 24 serving(s) Number Of Ingredients 14 Steps:
Heat oven to 400°. Grease 13 x 9-inch baking pan. Combine flour, granulated sugar, lemon peel and salt in food processor and pulse. With machine on, add butter through feed tube. Whisk egg with vanilla in bowl; with machine on, add through feed tube until combined. (Mixture will be crumbly) Press evenly into prepared pan. Bake 12 to 15 minutes until golden. (Crust will crack but that’s okay) Cool. For the crumb topping: Stir butter and brown sugar in medium bowl until smooth. Stir in flour. Sprinkle blueberries over baked crust. Combine sugar and nutmeg in cup and sprinkle over berries. Crumble on topping. Bake 20 to 25 minutes, until browned. Cool. Sprinkle with powdered sugar. Cut into bars.
Time 35m Yield 16 bars, 16 serving(s) Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature. To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.
Time 2h Yield 18 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan. In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.
