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Blueberry Lemon Nut Bars with Macadamia Nuts Add to cookbook > Add to shopping list > Print this recipe > |
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 Cooking time: 35 min. Ingredients
Place flour, butter, nuts, powdered sugar and half the lemon zest in food processor fitted with metal blade. Pulse until well combined and dough starts to come together into a ball. Remove dough; pat evenly into bottom of a lightly greased 9x13 inch baking pan. Bake at 350°F for 20-25 minutes, until golden brown. Remove from oven; set aside. Meanwhile, in large mixing bowl whisk together eggs, sugar, lemon juice, remaining lemon zest, flour and baking powder. Pour mixture over crust. Sprinkle evenly with blueberries. Return pan to oven. Bake 15-20 minutes, until top is lightly browned. Remove from oven. Cool and cut into squares. Shortcut: Use boxed lemon bar mix. Sprinkle with Driscoll’s blueberries before baking as directed above. This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.
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