2 cups all-purpose flour
¾ cup confectioners’ sugar
1 cup unsalted butter, softened
6 large eggs
2¾ cups granulated sugar
1 cup fresh lemon juice
2 teaspoon lemon zest (optional)
1 teaspoon baking powder
½ cup all-purpose flour
Blueberry Sauce, for serving (recipe follows)
For the crust: Adjust oven rack to middle position and preheat oven to 350 degrees. Lightly butter a 13 x 9 x 2-inch baking pan; set aside. In a medium bowl, combine flour, butter and confectioners’ sugar, mixing until the mixture resembles small peas. Gently press the mixture evenly onto the bottom of the prepared pan. Bake until golden brown about 20 minutes. While crust is baking, make the filling.
For the filling: In the mixing bowl of an electric mixer set to medium speed, beat the eggs and granulated sugar until smooth. Lower speed, adding lemon juice, zest, baking powder and flour, combining well. Pour the filling onto the crust and bake for an additional 25 minutes or until lightly brown and filling is set. Let cool to room temperature. Serve with blueberry sauce. Makes 32 bars, depending on size of the bar.
2 cups fresh blueberries, rinsed, with stems removed
1 lemon juiced
1 teaspoon lemon zest
½ cup agave nectar
In a medium saucepan, set over medium heat, combine blueberries with lemon juice, cooking for 5 minutes. Increase heat, bring to a boil and cook for an additional 5 minutes, or until berries are soft. Lower heat, stirring in lemon zest and Agave. Remove pan from heat, pouring into a heat-proof bowl, then cool. (The sauce will thicken as it cools.) Store leftover sauce in the refrigerator.
*Kitchen Ade note: Look for agave syrup in the honey section of your supermarket or where health food products are stocked.
