Happy early spring everyone! We are getting ready for Zara’s first birthday on March 20th! We can’t believe it’s been a year since this little one was born! She already has so much personality and a great sense of humour!
Recently a new cook book our mom ordered for Steph for Christmas just arrived! Talk about long anticipation, but it’s totally worth it. It’s Sally’s Baking Addiction. She’s our inspiration for today’s recipe. Her awesome Lemon Bars are to die for and they’re packed full of personality just like Zara, so it’s a perfect fit!
We made our own little adaptation to it by making it into a blueberry swirl which added even more punch. These bars were gone in a few days!
- 1 cup unsalted butter melted
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½tsp salt
- 2 cups flour
- 2 cups granulated sugar
- 6 Tbsp flour
- 6 eggs
- 1 cup fresh lemon juice
- 1 cup blueberries
- 1 Tbsp honey
- ** Icing Sugar for on top
- Preheat Oven to 300 F and line a 9x13inch pan with aluminum foil and leaving some to hang off the sides.
- Make the Shortbread Crust: in a large bowl stir melted butter, sugar, vanilla and salt. Sift flour in and stir until everything is combined. Press the dough into prepared pan evenly and bake for 20 minutes of until slightly golden brown on the edges and sides.
- Lemon Filling: In a large bowl whisk flour and sugar together, then whisk in eggs and lemon juice until all is well mixed.
- Pour the Lemon Mixture over baked Crust and place in oven for 25 minutes. Meanwhile:
- Blueberry Swirl: On medium heat in a small pan add the blueberries and honey together. Cook down until the the juices are lightly bubbling and the skin is soft. Pour over a jam strainer into a small bowl and strain out all the juices and through away the skins and any left over seeds.
- Take Lemon squares out of the oven and drizzle the blueberry mixture all around. With a toothpick drag it length wise from top to bottom, then repeat going back the other way dragging the blueberry juices through the lemon mixture. Repeat motion until the whole pan is done, should give a zig zag swirl effect.
- Bake for another 20 - 25 minutes or until the middle doesn't giggle when you move the pan.
- Let cool for 4 hours or overnight.
- Sprinkle with icing sugar and serve!