Blueberry Bars with Lemon Cream

Clinton Kelly's Blueberry Pucker Bars

  • 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
step-by-step directions
step-by-step directions
  • Preheat oven to 350 degrees F. Grease a 9x9 baking dish with butter.
  • 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.
  • Toss together the blueberries, lemon juice, remaining sugar and cornstarch. Pour mixture over the crust. Crumble the remaining flour mixture over the blueberries.
  • 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.
  • 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.
Similar categories: Desserts Courses & Meals

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Clinton Kelly's Blueberry Pucker Bars

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