Blueberry-Lemon Squares



2¼ cup flour
½ cup powdered sugar
1 cup (2 cubes) butter, cut into small pieces
4 large eggs
1 cup granulated sugar
½ teaspoon baking powder
1/3 cup fresh lemon juice
1 teaspoon grated lemon peel
2 cups fresh blueberries

1. Mix together flour with the powdered sugar. Cut in the chunks of butter, working them into the flour with a fork or fingers until the dough holds together when pressed. Press the mixture evenly over the bottom of a 9-by-13-inch baking pan. Bake in a 350-degree oven until the crust is golden, about 20 to 25 minutes.
2. While the crust is baking, whisk together the eggs with the granulated sugar and baking powder (the baking powder will mix better if you stir it into the sugar before adding the sugar to the eggs). Whisk in the lemon juice and lemon peel, then stir in the blueberries.
3. Pour the egg mixture over the browned crust. Return to the oven and bake until the filling is just firm and does not move when the pan is gently nudged, about 25 minutes. Remove from oven and sprinkle the top with a light dusting of powdered sugar. Serve slightly cooled or cool.



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