Sweet Lemon-Blueberry Bars

INGREDIENTS

FOR THE CURD:

• 3  large egg yolks
• 2  massive eggs
• 2  teaspoons cornstarch
•  Pinch of fine sea salt
• eight  tablespoons/113 grams unsalted butter (1 stick), diced
• ½  tablespoon finely grated lemon zest
• 1 ½  cups/three hundred grams granulated sugar
• ¾  cup/180 milliliters clean lemon juice (from four to 8 lemons)
• 1 ½  teaspoons finely grated lime zest (non-obligatory or replacement lemon zest)
• ¾  cup/80 grams fresh blueberries

FOR THE CRUST:

• 1 ¼  cups/160 grams all-cause flour
• ⅓  cup/forty grams confectioners’ sugar, plus more for dusting
• 1  teaspoon finely grated lemon zest
• ¼  teaspoon nice sea salt
• 10  tablespoons/one hundred forty grams cold unsalted butter, cubed

PREPARATION

1. Heat oven to 325 degrees and line a nine-inch rectangular baking dish with parchment paper so it hangs over the rims on all facets through a few inches. (You might also want to use  portions of parchment.)
2. Make the crust: In the bowl of a meals processor, pulse to combine the flour, confectioners’ sugar, lemon zest and salt. Add butter and pulse till a crumbly dough forms, about 10 seconds. (Or blend dry elements in a bowl and use pastry cutter to reduce in butter, clumping the aggregate collectively in your palms till it holds together.) Press dough into prepared pan. Bake until mild golden, 25 to 35 mins.
3. As crust bakes, make the curd: In a medium pot, whisk collectively the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and high-quality sea salt till properly combined. Place over medium warmth and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape across the facets and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
4. Bring aggregate to a boil and permit cook for about 30 seconds, but not than 1 minute. Immediately stress thru a satisfactory mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
5. Pour mixture over crust, then stir to calmly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to show golden round the rims, 33 to 45 mins. Transfer to a twine rack to cool to room temperature. Chill inside the fridge till thoroughly cold before reducing, as a minimum 3 hours. Dust lightly with confectioners’ sugar proper before serving.
   

Source : https://cooking.nytimes.com/recipes/1019446-lemon-blueberry-bars?smid=pin-share

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