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BARS - Blueberry Pucker Bars :[
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Preheat oven to 350 degrees F. Grease a 9x9 baking dish with butter. | |
2 C | Self-Rising Flour |
2/3 C | Sugar |
pinch | Salt |
The zest of one lemon | |
1 | Egg |
10 tablespoons | cold Butter,, (cubed plus more for greasing) |
Whisk together the flour, sugar, salt and lemon zest in a large bowl. Stir in the egg. 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 in a large bowl: | |
3 cups | Blueberries,, (fresh or frozen) |
1/3 C | Sugar |
1 tablespoon | Cornstarch |
The juice of one lemon 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: | |
1/2 cup | Heavy Cream |
1 tablespoon | Granulated Sugar |
1/4 cup | Lemon Curd |
Whip heavy cream and sugar to medium-stiff peaks. Fold in the curd and serve. Limoncello Syrup: | |
1 cup | Limoncello |
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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