Friday, June 3, 2011
Lemon is the flavor I crave the most. It's fresh, sweet, and tart and can be used in both sweet and savory dishes. Since this blog focuses solely on the sweet, here is a fantastic sweet recipe I recently made that is basically a bar version of blueberry coffee cake.
If you have some blueberries lying around that need to be used up, please do not hesitate to make this delicious treat. My family has not stopped eating it since it came out of the oven, and I don't think it has a chance of making it through the weekend.
1 cup unsalted butter, softened
3 cups flour
1 1/2 cups old-fashioned rolled oats
1 1/3 cups brown sugar
1 tsp baking powder
1 egg, separated
14 oz sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp grated lemon zest
2 1/2 cups blueberries, room temperature
Preheat oven to 350°F. Line a 9"x13" baking dish with foil and grease the foil.
Combine flour, oats, brown sugar, and baking powder in a large bowl. Cut up the butter into tbsp-size pieces and place the pieces in the bowl with the dry mix. Using your hands, mix the butter pieces into the dry ingredients. Measure out two cups of the streusel topping and set aside. Blend the egg white into the remaining streusel mixture and press it evenly into the bottom of the greased pan. Bake 10 minutes.
Whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk. Let the mixture stand for five minutes to thicken.
Sprinkle the blueberries over the baked crust and drop spoonfuls of the lemon filling on top. Spread the filling as evenly as possible. Bake 7 minutes.
Take the bars out of the oven and sprinkle the two cups of set aside streusel mixture over the lemon filling layer. Bake 25-30 minutes until slightly bubbling.