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Lemon Blueberry Diamonds

Ann Lawlor



  • 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



  • 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.
  • 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.
  • Bake crust at 250 for 20 minutes or until edges are lightly browned.

Lemon Filling & Assembly

  • 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.
  • Bake at 350 for 30 minutes or until set. Let cool in pan on wire rack. Dust with icing sugar. Cut in diamonds.