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Ann Lawlor

Lemon Blueberry Diamonds

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Ingredients Method

Ingredients
  

Crust
  • 3/4 cup unsalted butter, melted
  • 1/2 cup icing sugar
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 2 1/4 cups flour
Lemon Filling
  • 2 cups granulated sugar
  • 1/3 cup flour
  • 6 eggs, large
  • 2 tsp grated lemon rind
  • 1/2 cup lemon juice
  • 1 cup blueberries, rinsed I use frozen blueberries and just run them under hot water
  • 1/4 cup icing sugar I don't use the full amount

Method
 

Crust
  1. Heat oven to 350. Line 13x9x2 inch pan with nonstick foil. Believe it or not it does make a difference when you use the nonstick foil.
  2. In a medium-size bowl, stir together butter, icing sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough evenly over bottom of prepared pan.
  3. Bake crust at 250 for 20 minutes or until edges are lightly browned.
Lemon Filling & Assembly
  1. In a large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in blueberries. Pour filling over crust.
  2. Bake at 350 for 30 minutes or until set. Let cool in pan on wire rack. Dust with icing sugar. Cut in diamonds.