Wednesday, February 29, 2012

Lemon-Blueberry Diamonds

¾ cup (1 ½ sticks) unsalted butter melted
½ cup confectioner’s sugar
2 tsp. vanilla extract
2 ¼ cups all-purpose flour
Lemon filling:
2 cups granulated sugar
1/3 cup all-purpose flour
6 large eggs
2 tsp. grated lemon rind
½ cup lemon juice
1 cup Sunset Valley Organics’ blueberries, rinsed
¼ cup confectioners’ sugar

Directions: For crust, heat oven to 350˚. Line 13x9x2- inch pan with nonstick foil. IN a medium sized bowl, stir together butter, confectioners’ sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough evenly over bottom of prepared pan. Bake the crust at 350˚ for 20 minutes or until the edges are lightly brown. For filling, in a large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries, then pour filling over crust. Bake at 350˚ for 30 minutes or until set. Let cool in a pan on a wire rack. Dust with confectioners’ sugar. Cut into diamonds.



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