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My mother's Lotta Lemon Blueberry Bars

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Member since 2007

Serves | Prep Time | Cook Time


1 cup plus 1 teaspoon flour
1/2 cup brown sugar, firmly packed
3 teaspoons lemon peel, divided in half, freshly grated
6 tablespoons unsalted butter, chilled
1/3 cup pecan pieces, toasted
2/3 cup sugar
2 eggs
1/3 cup fresh lemon juice
1/4 teaspoon baking soda
1/2 cup dried blueberries
2 tablespoons whipping cream
1/2 cup white chocolate, chopped

Preheat oven to 350 degrees. In the bowl of a food processor, combine 1 cup flour, brown sugar, and half the lemon peel. Cut in butter and pecan pieces, and pulse until mixture forms coarse crumbs. Press crumb mixture into the bottom of a 9" square baking pan. Bake for 20 minutes, until golden brown. Cool on a wire rack for 10 minutes.

Meanwhile, in a medium bowl, beat sugar, eggs, remaining lemon peel and lemon juice until light and fluffy. Add 1 teaspoon flour, baking soda and blueberries. Pour over cooled crust and bake for 15-20 minutes or until center is set. Cool completely in the pan on a rack.

In a small saucepan, bring whipping cream to a slight boil over low heat. Whisk in white chocolate and stir until melted. Dip a fork into the glaze and drizzle over cooled cookies while still in the pan. Cut into squares after glaze is set. Store in an airtight container.

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