No Fuss Lemon Blueberry Bars

Whip up a batch of these delicious lemon blueberry squares or bars to relish the end of summer. Blueberries are at their peak this time of year, but you can substitute raspberries, or skip the berries altogether.

For the crust

• 3/4 cup all purpose flour
• 4 tbsp butter (cold, cut into cubes)
• 1/4 cup powdered sugar
• 1/4 tsp salt

For the filling

• 1/2 fresh lemon juice
• 2 tbsp lemon zest
• 2 eggs + 1 egg white
• 2 tbsp all purpose flour
• 2 tbsp powdered sugar

Preheat oven to 350 F. Grease an 8×8 baking dish. Add crust ingredients to a food processor or blender and pulse 4-5 times until the mixture is coarse. Cold butter is critical for this step. Press the mixture into the baking pan. Bake for approximately 20 minutes or until crust is a light golden brown color. Remove crust from the oven and set aside. Turn oven temperature down to 325 F. Arrange blueberries on top of the crust.

Add all the filling ingredients in a medium sized bowl, use a whisk to combine until mixture is smooth. Gently pour the mixture over the baked crust and blueberries. The blueberries will move around, just rearrange them once you have poured the entire filling mixture over the crust. Bake at 325 for approximately 20 minutes or until set. Cool on a cooling rack until the pan is at room temperature. Then refrigerate for a minimum of 2 hours. Dust with powdered sugar for that classic lemon bar look. Slice and enjoy!