Country Sampler


These tempting dessert bars, which combine two favorite fruit tastes into one luscious treat, will be a light and lively addition to other traditiona­l Easter goodies.



1 1/4 cups flour

1/2 cup powdered sugar, plus more for dusting

1 tablespoon cornstarch

Pinch of salt

10 tablespoon­s butter, softened


4 eggs

1 1/4 cups granulated sugar

1/2 cup lemon juice

1/2 cup flour

1 cup fresh blueberrie­s


1. Preheat oven to 350°F. Line an 8" x 8" square baking dish with parchment paper.

2. In a large bowl, mix together the flour, powdered sugar, cornstarch and salt. Using a pastry cutter, cut butter into the flour mixture until it’s very crumbly. Alternativ­ely, you can use two forks or pulse in a food processor.

3. Using your hands, press the crust mixture firmly into the bottom of the parchment-lined baking dish, and bake for 12 minutes.

4. While the crust is baking, make the blueberry lemon filling. In a large bowl, whisk together the eggs, sugar and lemon juice until well combined. Slowly add flour to the mixture, whisking fast to prevent clumps.

5. Pour the filling over the hot crust, and drop blueberrie­s evenly over the top.

6. Bake 25 to 30 minutes until the filling is set. Keep in mind that the filling will still jiggle slightly when removed from the oven, but the bars will firm up as they cool.

7. Let the bars sit at room temperatur­e until cooled, and then place in the refrigerat­or for no less than 2 hours before serving. Dust with powdered sugar and slice into 9 to 12 bars. If desired, top with candied lemon slices.


1 lemon, thinly sliced

1/2 cup granulated sugar 1/3 cup water


Combine the sugar and water in a large skillet and bring to a boil over medium-high heat. Cook until the sugar dissolves, about 2 to 3 minutes. Add the lemon slices and simmer until tender and liquid has been cooked off, about 8 to 10 minutes. Remove the lemon slices from the pan and lay them flat on parchment paper to dry for at least 2 hours. Store in a sealed container in the refrigerat­or.

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