Lemon and Blueberry Squares
1/2 c. flour
3/4 c. cornmeal
6 T. confectioners’ sugar
1/2 t. salt
1/2 c. (1 stick) unsalted butter, cold, cut into pieces
1/2 c. sugar
1 1/2 T. flour
1/2 T. grated lemon zest
1/2 T. grated lime zest
1 T. lemon juice (fresh)
1 T. lime juice (fresh)
2 T. whole milk
2 c. (10 oz.) blueberries
3 T. apricot jam, heated and strained
Preheat oven to 375* F. Prepare 8-inch square baking pan by lining with foil making sure that there is enough of a foil “overhang” to allow lifting from pan when done baking.
Pulse crust ingredients till it resembles coarse meal; press onto bottom and 1-inch up sides of lined pan; bake until golden - about 20 minutes.
Whisk eggs, sugar, flour, zest; add juice and milk - add a pinch of salt.
Toss blueberries with jam in separate bowl.
Pour egg mixture into hot crust - bake until set - about 17 minutes.
Gently spoon blueberries over top and bake 2 minutes more.
Transfer to rack to cool.
Chill completely (covered) for at least 8 hours (overnight).
Using foil, lift from pan and cut into 9 squares.