Lemon-Blueberry Bars

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If you love tart lemon flavored desserts, this one's the best.  Another favorite in my home.


Lemon-Blueberry Bars

Crust:

1 1/2 sticks butter, melted
1/2 cup confectioners' sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 1/4 cups all-purpose flour

Lemon Filling:

2 Cups granulated sugar
1/3 Cup all-purpose flour
6 large eggs
2 tsp. grated lemon rind
1/2 Cup lemon juice
1 Cup blueberries, rinsed
1/4 Cup confectioners' sugar

1) Preheat oven to 350. Spray a 13 x 9 x 2 inch baking pan with cooking spray.
2) Crust: In a medium-sized bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough evenly over bottom of prepared pan.
3) Bake crust at 350 for 20 minutes, or until edges are lightlly browned.
4) Lemon filling: In a large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust.

5) Bake at 350 for 30 minutes or until set. Let cool in pan on wire rack. Dust with confectioners' sugar. Cut into bars.

Summer Berry Pie

THE  perfect dessert for Labor Day (or July 4th, Memorial Day).  Seriously, once you taste it you'll realize it's fabulous ANY time.  And super, super easy.

Now, some tips in case you decide to make it:  if you don't like blueberries, for instance, just use an extra cup of  either the strawberries or the raspberries.  You may also switch up the jello base, using either strawberry OR raspberry, the latter being my personal favorite. 

Oh, and if you don't put Cool Whip (or the like) on it, then it's not "dessert" anymore, it qualifies as a serving of "Fruit" in my world.

One of my family's favorites---I hope it will become a tradition in your home as well!


Summer Berry Pie

3/4 C sugar

3 Tbsp. cornstart

1 1/2 C water

1 pkg (4 serving size) Jell-o (I use either strawberry or raspberry flavor)

1 C EACH fresh blueberries, raspberries and sliced strawberries

1 Graham Cracker Crust (I cheat & buy the lg. one--2 extra serving size)

Cool Whip or Whipped Topping, optional

1)  Mix sugar & cornstarch in a medium saucepan.  Gradually stir in water until smooth.  Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute.  Remove from heat.

2)  Stir in gelatin until completely dissolved.  Cool to room temperature.  Stir in berries.  Pour into crust.

3)  Refrigerate for 3 hrs. or until firm.  Garnish with whipped topping, optional.  Store leftover pie (usually NOT an issue....lol!) in refrigerator. 

Makes 8 servings.