I spent all morning Sunday on Pinterest. That’s pretty much all you need to know to understand the next couple of posts I have planned. Let’s just say I was REALLY hungry afterward.
These are actually more cake-like than the traditional powdered sugar dusted lemon bars – sort of like lemon brownies (these are actually what inspired me try making my own recipe). If you aren’t a fan of coconut, you could easily omit the crust – just watch the bake time closely. And if you don’t happen to have any blueberries, you could leave those out too. But personally, I think this is the perfect combination of sweet, fresh and tart.
1 1/2 CUP FLOUR
¾ CUP FLAKED COCONUT
½ CUP BROWN SUGAR
½ CUP BUTTER, ROOM TEMPERATURE
1 TSP SALT
2 TSP LEMON ZEST
Mix all the ingredients in a food processor and pulse until combined. Press into a well-greased 9×13 baking dish. Put it into the fridge while you make the filling.
1 CUP FLOUR
1 CUP SUGAR
½ TSP SALT
¾ CUP (1 ½ STICKS) BUTTER, SOFTENED
ZEST & JUICE OF 2 LEMONS
1 ½ CUPS BLUEBERRIES
In the bowl of an electric mixer, beat the 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 degrees, until the center is baked through and the edges are lightly browned. Let the bars cool completely before you try to cut them.
ZEST & JUICE OF HALF A LEMON
½ CUP POWDERED SUGAR
2 TABLESPOONS WATER
Wisk together 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.