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Categories:
flour brown sugar butter salt lemon zest filling flour sugar salt butter eggs lemons blueberries lemon powdered sugar water
Viewed: 3 - Published at: a year agoIngredients
- FOR THE CRUST:
- 1-1/2 cup Flour
- 3/4 cups Flaked Coconut
- 1/2 cups Brown Sugar
- 1/2 cups Butter, Room Temperature
- 1 teaspoon Salt
- 2 teaspoons Lemon Zest
- FOR THE FILLING:
- 1 cup Flour
- 1 cup Sugar
- 1/2 teaspoons Salt
- 3/4 cups Butter, Softened
- 3 Eggs
- 2 Lemons, Zest And Juice
- 1-1/2 cup Blueberries
- FOR THE GLAZE:
- 1/2 Lemon, Zest And Juice
- 1/2 cups Powdered Sugar
- 2 Tablespoons Water
Method
- Preheat oven to 350 F.
- Crust:
- Mix the first 6 ingredients together in a food processor and pulse until combined. Press into a well-greased 9x13 baking dish. Put it into the fridge while you make the filling.
- Filling:
- In the bowl of an electric mixer, beat the remaining flour, sugar, salt and softened butter until combined.
- In a separate bowl, whisk together the eggs, lemon zest and lemon juice. Pour the lemon mixture into the flour mixture. Beat at medium speed until the batter is smooth and fluffy, about 2 minutes.
- Turn off mixer, fold in blueberries by hand. Spread filling over crust. Bake for 40-45 minutes at 350 F, until the center is baked through and the edges are lightly browned. Let the bars cool completely before you try to cut them.
- For the glaze (optional):
- Whisk the glaze ingredients together i a small bowl until it's all combined. Drizzle over cooled bars and spread around with the back of a spoon. Refrigerate until the glaze hardens. Eat and enjoy.
- Recipe inspired by the Lemony Lemon Brownies by Becky Charms.
