Lemon Bars with Blueberries

Brighten your day with a luscious Lemon Bar topped with Blueberries

It's helpful to know right away that you'll need three medium sized lemons to make these bars. With a triple dose of lemon flavor — zest in both the crust and filling and the fresh juice in the filing — zest the lemons first, and then juice them. You'll have more than enough zest for both the crust and filling, and will avoid the awkward zesting of half a juiced lemon.
The Secret Ingredient for Better Lemon Bars
Unlike other lemon bar recipes, powdered sugar isn't just a garnish for these bars — it lends its cornstarch-enhanced sweetening powder to both the crust and the filling. You'll also need some pantry basics like granulated sugar, all-purpose flour, eggs, butter, and salt.

Recipe adapted from kitchen.com
Ingredients
For the crust:

• Cooking spray 
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon kosher salt
• 8 tablespoons butter, cubed and chilled
• 1/3 cup toasted coconut

For the filling:

• 4 large eggs
• 1 large egg yolk
• 1 cup granulated sugar
• 2 tablespoons powdered sugar, plus more for dusting
• 2 tablespoons finely grated lemon zest (from 2 lemons)
• 1/4 teaspoon kosher salt
• 1/2 cup freshly squeezed lemon juice (from 2 to 3 lemons)
• 1/4 cup all-purpose flour

Directions:

• Heat the oven and prepare the baking dish: Arrange a rack in the middle of the oven and heat to 325 degrees. Grease a 8 x 8 or 9 x 9 glass pan. 
• Make the crust: Place the flour, granulated sugar, powdered sugar, zest, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 5 times to combine. Add the butter and pulse until the mixture looks like coarse crumbs.
• Pour the crust mixture into the prepared baking dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer. Refrigerate for 15 minutes.
• Parbake the crust until light golden-brown, 30 minutes.
• Make the filling: Whisk the whole eggs, egg yolk, granulated sugar, powdered sugar, zest, and salt together in a large bowl. Whisk in the lemon juice, and then the flour, until combined.
• Remove the parbaked crust from the oven. Pour the lemon filling onto the warm crust. Sprinkle with toasted coconut.
• Return the pan to the oven and bake until light brown around the edges and the top appears relatively dry, 20 minutes. Cool completely on a wire rack before cutting.
• Use a fine mesh strainer to generously dust bars with powdered sugar and serve with fresh blueberries. 

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