Carelessly, I inadvertently forgot to publish this recipe last summer when I had tons of lemons and nothing to do with them. Aside from a refreshing pitcher of lemonade, these lemon bars will satisfy any sweet tooth and leave you feeling light and refreshed. I like these bars the most when served slightly frozen. I hope you enjoy them!
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup melted unsalted butter
- 1/2 teaspoon pure vanilla
- 1 lemon, scrubbed well, chopped and seeded. (Try to find a lemon with a thin rind or with as little pith possible)
- 1 cup sugar
- 3 tablespoons freshly squeezed lemon juice
- 3 large eggs, room temperature
- 4 teaspoons corn starch
- 1/4 teaspoon salt
- 3 tablespoons melted unsalted butter
- 1 cup of fresh blueberries (If you can find the tiny wild blueberries at the farmers market use them!)
Basil Whipped Cream
- 1 tsp pure vanilla extract
- 2 cups heavy cream
- 2 tbsp powdered sugar
- chiffonade of basil (or mint)
Preheat the oven to 350 degrees F. Line a 10 x 10 baking pan with aluminum foil by overturning the pan and wrapping it tightly with foil. Carefully remove the foil and turn the pan right side up. Place the foil into the pan and smooth out any creases.
Combine all the crust ingredients in a bowl and press the mixture into the foil lined baking pan with a spatula or your fingers. Bake the crust for 25 minutes until it is golden brown.
In a food processor prepare the topping by combine the lemon chunks, sugar and lemon juice. Process until combined, with a few small chunks. Add the remaining topping ingredients, excluding the blueberries, and process until it is almost smooth.
When the crust is done, turn the temperature to 300 degrees. Pour the topping over the hot crust and evenly sprinkle blueberries into it. Bake for 25 minutes. Let cool on a wire rack for an hour then carefully remove the bars in the aluminum and let cool in the refrigerator for an hour. Remove the aluminum and slice into bars. Serve as is or with basil whipped cream.
Whipped Cream – Personally I like to make my whipped cream by hand, the secrete is to have very cold equipment. Place a metal bowl and whisk in the freezer for 15 minutes before whipping cream and you’ll see how easy it is! Add heavy whipping cream, sugar, vanilla to the bowl and whisk thoroughly until stiff peaks form. Add the Basil (or mint if you’re not feeling adventurous) and stir it into the whipped cream.
Et voila, a great summer desert with a fun twist.