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Clinton Kelly's Blueberry Pucker Bars

Blueberry Pucker Bars Clinton Kelly
Blueberry Bars with Lemon Cream
skill level
Easy
time
30-60min
servings
9
cost
$
Contributed by :
Blueberry Pucker Bars Recipe: These tart, zesty bars travel well, making them the ideal pick for a picnic or school lunch.
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ingredients
  • 2 cups Self-Rising Flour
  • 1 cup Granulated Sugar (divided)
  • pinch of Salt
  • 1 Lemon (zest and juice)
  • 1 large Egg Yolk plus 1 tablespoon Water (whisked)
  • 10 tablespoons cold Butter (cubed plus more for greasing)
  • 1 tablespoon Cornstarch
  • 3 cups Blueberries (fresh or frozen)
  • Lemon Zest to garnish
  • For the Lemon Cream and Limoncello Syrup:
  • 1/2 cup Heavy Cream
  • 1 tablespoon Granulated Sugar
  • 1/4 cup Lemon Curd
  • 1 cup Limoncello
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat oven to 350 degrees F. Grease a 9x9 baking dish with butter.
  • 2
    2 cups Self-Rising Flour
    1 cup Granulated Sugar (divided)
    pinch of Salt
    1 Lemon (zest and juice)
    1 large Egg Yolk plus 1 tablespoon Water (whisked)
    10 tablespoons cold Butter (cubed plus more for greasing)
    Whisk together the flour, 2/3 cup sugar, salt and lemon zest in a large bowl. Stir in the egg yolk mixture. Working with your hands blend in the cubed butter. Press all but 2 cups of the mixture into the bottom of the prepared baking dish.
  • 3
    3 cups Blueberries (fresh or frozen)
    1 tablespoon Cornstarch
    Toss together the blueberries, lemon juice, remaining sugar and cornstarch. Pour mixture over the crust. Crumble the remaining flour mixture over the blueberries.
  • 4
    Lemon Zest to garnish 
    Bake for 35 to 40 minutes or until topping is golden and blueberries are cooked down. Remove from oven and allow to cool to room temperature before serving with a dollop of Lemon Cream and drizzle of Limoncello Syrup. Garnish with lemon zest.
  • 5
    1/2 cup Heavy Cream
    1 tablespoon Granulated Sugar
    1/4 cup Lemon Curd 
    1 cup Limoncello
    For Lemon Cream and Limoncello Syrup: Whip heavy cream and sugar to medium-stiff peaks. Fold in the curd and serve. In a small pot over medium-high heat, reduce the limoncello by half. Chill.

    Helpful Tips:
    1. These bars are even better the next day, so be sure to set aside a few for tomorrow's breakfast.
 
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