Get ready to experience a dessert that's about to revolutionize your baking game! These Gooey Lemon Bars with Blueberry Glaze are not just another sweet treat – they're a culinary adventure that combines the tangy brightness of fresh lemons with a luxurious blueberry twist. Imagine biting into a perfectly balanced bar with a buttery shortbread crust, a silky smooth lemon filling, and a vibrant blueberry glaze that will make your mouth water. Whether you're a baking novice or a seasoned pro, this recipe is guaranteed to impress everyone from family gatherings to fancy dinner parties!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1 cup blueberries
- 1/2 cup powdered sugar for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal of the bars later.
- In a mixing bowl, combine 1 cup of all-purpose flour and 1/4 cup of powdered sugar. Mix well to combine.
- Add 1/2 cup of softened unsalted butter to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into the bottom of the prepared baking pan to form a crust. Make sure it is compact and evenly distributed.
- Bake the crust in the preheated oven for about 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
- In a separate mixing bowl, whisk together 1 cup of granulated sugar and 1/4 teaspoon of salt.
- Add 2 large eggs to the sugar mixture and whisk until well combined. Then, stir in 1/4 cup of fresh lemon juice and 1 tablespoon of lemon zest.
- Gradually pour the lemon mixture over the baked crust, spreading it evenly with a spatula.
- Return the pan to the oven and bake for an additional 15-20 minutes, or until the lemon filling is set and the edges are lightly golden. The center should still be slightly gooey.
- Once baked, remove the lemon bars from the oven and allow them to cool in the pan on a wire rack for about 10-15 minutes.
- While the bars are cooling, prepare the blueberry glaze. In a small saucepan over medium heat, combine 1 cup of blueberries with 1/2 cup of powdered sugar. Stir gently until the blueberries start to release their juices and the mixture becomes syrupy, about 5-7 minutes.
- Once the glaze is ready, remove it from the heat and let it cool slightly.
- After the lemon bars have cooled completely, use a sharp knife to cut them into 12 squares. Drizzle the blueberry glaze over the top of each bar.
- Serve immediately or refrigerate until ready to serve. Enjoy your gooey lemon bars with blueberry glaze!
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better texture.
- Zest Before Juicing: Always zest your lemons before cutting and juicing them to maximize flavor extraction.
- Parchment Paper Hack: Line your baking pan with parchment paper with overhanging edges for easy bar removal and clean cutting.
- Don't Overbake: The key to gooey lemon bars is removing them from the oven when the center is still slightly jiggly – it will set as it cools.
- Cooling is Crucial: Allow the bars to cool completely before cutting to ensure clean, neat slices.
- Glaze Game: For an extra smooth blueberry glaze, you can strain the mixture to remove berry seeds if desired.
- Storage Tip: These bars can be stored in the refrigerator for up to 3-4 days in an airtight container.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
