Monday, May 2, 2016

146.0...Blueberry Bars with a Shortbread Crust

Please excuse my absence but I just returned from a family spring break trip to Cabo. It was beyond glorious and I can’t wait to share the details with you later. First, I need to make up for my lack of posting with a fabulous dessert recipe. I served these Blueberry Lemon Bars with a Shortbread Crust at my recent swap party and they were quite a hit!

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Blueberry Lemon Bars with a Shortbread Crust 

Recipe from Phillis Carey

Ingredients:

Crust:

1 cup unsalted butter, softened

3/4 cup sifted powdered sugar

2 cups flour

Filling:

1 1/2 cups sugar

1/4 cup flour

1 tsp. baking powder

Pinch salt

4 eggs

1/3 cup fresh lemon juice

2 Tbsp grated orange zest

3 cups fresh blueberries or raspberries or a combination

Sifted powdered sugar for garnish

Directions:

1. For the crust, preheat oven to 350 degrees. Beat butter with an electric mixer on medium speed for 30 seconds to soften. Add the powdered sugar and beat until combined. Add the flour and beat until combined. (Alternately, you may combine all ingredients in the food processor and pulse until mixture forms large clumps.) Press the mixture into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes or until light golden brown. Cool on a rack for at least 15 minutes before filling.

2. Meanwhile, for filling whisk together the sugar, flour, baking powder and salt in a large mixing bowl. Add the eggs, lemon juice and orange zest and whisk until smooth. Pour half the filling onto the cooled crust and arrange the berries evenly. Carefully pour in the remaining filling.

3. Bake at 350 degrees for 30 minutes or until lightly brown and filling is puffed and set. Cool thoroughly in the pan on a rack. Garnish with a dusting of powdered sugar and cut into squares to serve at room temperature. Bars may also be served cold, but is better if left at room temperature for at least 15 minutes before serving.

Printable Recipe

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The Thursday before we left, we went to Miguel’s for dinner. I ordered the Carne Asada and it was quite good!

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The following Friday’s breakfast:

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For lunch I took the kids to Oggi’s Pizza.  I had the lunch salad and veggie pizza.

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The pizza was delicious but it was huge! I only could eat half.

That evening we went to Benihana.  I had the standard soup and salad that came with my steak entree.

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So good!

Saturday’s breakfast:

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We went to PF Changs for lunch. (Since we were planning on going out of town, we had no food left in the fridge.). I had the Ginger Chicken with Broccoli with sauce on the side and brown rice.

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Afterwards, we went to my son’s basketball game.

For dinner we went with Joe and Alicia to Mister A’s in downtown San Diego. I had never been before and was so excited to try it. Besides having an amazing view of downtown San Diego, the food was delicious. 

My meal started with Lobster Bisque soup:

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Excellent! That was followed with the Fresh Herb Crusted Roasted Rack of Lamb (mint jus, comte cheese potatoes, carrots):

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It was fabulous! 

We also shared the Mr. A’s Mac & Cheese (black truffles and pancetta):

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Things continued on with a bunch of desserts:

Meyer Lemon Tarte (lemon curd, toasted swiss meringue):

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Strawberry Shortcake (cream cheese mousse, grand marnier, toasted swiss meringue):

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Chocolate Royale (dark and white chocolate mousse, hazelnut dacquoise, praline crunch):

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Profiteroles: 

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They were all delicious but I liked the chocolate and lemon one the best! Mister A’s was a success!

Sunday morning we left for Cabo. I had my standard breakfast before we all headed to the airport. 

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After a quick two hour flight we arrived. A taxi ride later, we were at our house for the next 7 days. 

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Stay tuned!

Where are you going on your next vacation?

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