Indulge in the wonderful flavors of blueberries and lemon with these delicious bars. The buttery crust is topped with a tangy blueberry and lemon filling, and finished off with a fluffy meringue topping. These bars are perfect for any occasion, from summer picnics to afternoon tea parties. They are easy to make and will impress your family and friends with their vibrant colors and delightful taste.
Ingredients
- For the crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- For the blueberry lemon filling:
- 2 cups fresh blueberries
- 1 cup granulated sugar
- Zest and juice of 2 lemons
- ¼ cup all-purpose flour
- 4 large eggs
- For the meringue topping:
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Directions
- Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a food processor, combine the flour and powdered sugar for the crust. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the prepared baking pan. Bake for 15-18 minutes until lightly golden.
- Meanwhile, in a mixing bowl, combine the blueberries, sugar, lemon zest, lemon juice, flour, and eggs for the filling. Mix until well combined.
- Pour the blueberry lemon filling over the baked crust. Return the pan to the oven and bake for an additional 20-25 minutes until the filling is set.
- In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar while beating until stiff peaks form.
- Spread the meringue topping over the baked blueberry lemon bars. Use a spatula to create swirls and peaks.
- Bake for another 10-12 minutes until the meringue is lightly golden.
- Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.
- Cut into squares and serve chilled. Enjoy!
