LEMON-BLUEBERRY BARS
Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you'd rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests. The filling stays pretty soft in these tender bars, so it's best to keep them in the fridge until right before serving, then dust with powdered sugar at the last minute.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
- Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
- As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
- Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
- Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 22 grams, TransFat 1 gram
LEMON-BLUEBERRY BREAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
- Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
- Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
LEMON-BLUEBERRY DIAMONDS
Make and share this Lemon-blueberry Diamonds recipe from Food.com.
Provided by Nolita_Food
Categories Bar Cookie
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Line 13x9 baking pan with nonstick foil.
- Crust: In a bowl, stir together butter, confectioners' sugar, vanilla and salt.
- Gradually stir in flour.
- Press dough over pan, bake in oven for 20 minutes or until edge turns golden brown.
- Filling: In a large bowl, mix granualted sugar and flour.
- Mix in eggs with a whisk, till smooth.
- Stir in lemon grind and juice.
- Fold in berry, pour over crust.
- Bake in oven for about 30 minutes, till set.
- Let cool in pan.
- Dust with remaining confectioners' sugar, cut into diamond shaped bars.
Nutrition Facts : Calories 243.7, Fat 8.6, SaturatedFat 4.9, Cholesterol 81.8, Sodium 99.7, Carbohydrate 38.6, Fiber 0.7, Sugar 25.5, Protein 3.7
CHEWY CARAMEL PECAN DIAMONDS
Make and share this Chewy Caramel Pecan Diamonds recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 32 cookie diamonds
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Line a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides; butter foil.
- In a food processor, blend the flour confectioner's sugar, cornstarch and salt for a couple of seconds.
- Add in 3/4 cup COld butter (cut into chunks); process until mixture begins to clump together.
- Press the dough evenly onto the bottom of the foil-lined baking pan.
- Bake until light and golden, about 25 minutes (don't overbake).
- Remove from oven; let stand while preparing the topping.
- Reduce the oven temperature to 325 degrees.
- FOR TOPPING: stir the brown sugar, corn syrup, and 1/4 cup butter in a heavy-bottomed saucepan over medium-high heat, until the sugar dissolves, and the mixture boils; boil for 1 minute.
- Add in the pecans and the whipping cream; boil until the mixture thickens slightly (about 3 minutes).
- Stir in vanilla.
- Pour over the warm baked crust.
- Bake for 20 minutes, or until the topping is darker, and bubbles thickly.
- Transfer pan to a wire rack; cool completely in the pan (topping will harden).
- In a double boiler, melt the caramels with 2-3 tsp whipping cream.
- Drizzle over the top of the cooked nut topping; cool.
- Lift foil out of the pan onto a cutting board.
- Using a heavy, sharp knife, cut the crust with nut topping into 1-1/2 x 1-inch diamonds.
- These keep for up to 1 week.
More about "lemon blueberry diamonds food"
23 HEAVENLY LEMON BLUEBERRY RECIPES - THE …
From thegoldlininggirl.com
Estimated Reading Time 5 mins
LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
LEMON BLUEBERRY POUND CAKE - ONCE UPON A …
From onceuponachef.com
LEMON BLUEBERRY LAYER CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
LEMON-BLUEBERRY DIAMONDS | JUST A PINCH RECIPES
From justapinch.com
Servings 20Category Other Desserts
LEMON-BLUEBERRY DIAMONDS - BIGOVEN.COM
From bigoven.com
4/5 (1)Total Time 1 hrCategory DessertsCalories 316 per serving
29 LEMON-BLUEBERRY RECIPES THAT ARE PERFECT FOR SPRING
BLUEBERRY LEMON MUFFINS – BLUE DIAMOND ALMOND RECIPES
From recipes.bdingredients.com
RECIPE: BLUEBERRY LEMON MUFFINS | BLUE DIAMOND
From bluediamond.com
LEMON BLUEBERRY MUFFINS (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
24 BEST LEMON-BLUEBERRY DESSERTS - SWEET BLUEBERRY-LEMON IDEAS
From delish.com
BEST LEMON BLUEBERRY MUFFIN RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
BETTE MIDLER 'TO PERFORM AT KING CHARLES' CORONATION'
From dailymail.co.uk
15 LEMON-BLUEBERRY TREATS THAT PERK UP ANY DAY
From allrecipes.com
12 LEMON-BLUEBERRY RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
MASCOT APARTMENT BLOCK STABBING: WOMAN ALLEGEDLY KILLED IN …
From dailymail.co.uk
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MAFS AU: BOOKA NILE WELCOMES BABY BOY | DAILY MAIL ONLINE
From dailymail.co.uk
LEMON BLUEBERRY MUFFINS | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love