Crust:2 cups all-purpose flour1/2 cup sugar1 tbsp lemon zest (I doubled this and used 2 tbsp for a more lemony flavor)
3/4 cup butter, chilled and cut into chunks
Filling:1 1/2 cups sugar1/3 cup fresh lemon juice1/4 cup all-purpose flour1/4 tsp salt
Filling:1 1/2 cups sugar1/3 cup fresh lemon juice1/4 cup all-purpose flour1/4 tsp salt
4 large eggs1 tbsp lemon zest(I doubled this and used 2 tbsp for a more lemony flavor)1/2 tsp baking powder
1 1/2 cups blueberries, fresh and rinsed or frozen
1 ½ baking bars of the Ghirardelli White Chocolate
Preheat oven to 350F. To make the crust, combine flour, sugar and lemon zest in the bowl of a food processor (or a large mixing bowl, if you prefer to work by hand). Pulse in butter (or rub in with fingertips) until butter is well distributed and the mixture resembles moist sand. Pour into a 9×13-inch (make sure you spray the pan with Pam or some other non-sticking agent) baking dish and spread evenly. Press down to create a firm, even layer.Bake for 20 minutes or until edges are lightly browned.
While crust is cooking, prepare the filling. Combine all filling ingredients (add blueberries last) in a large bowl and stir together until smooth When crust is done, pour filling into hot pan and return to oven.Bake for about 17-20 minutes, until filling is set. Edges may be lightly browned, depending on the pan.
Cool completely on a wire rack before slicing. Use a slightly damp knife to cut through the bars. Once you have cut them into squares, dust them lightly with powdered sugar. Take 1 and ½ baking bars of the Ghirardelli White Chocolate baking bars and melt the chocolate according to the instructions on the package. (I melted it in the microwave, stirring frequently and that works fine) Once chocolate is melted dip a fork into the chocolate and spread the chocolate in thin lines across each bar. In other words, the chocolate is not to be used like frosting just as a pretty garnish across the bar. You don't have to cut them up into individual squares if you don't want to but I think they look prettier if you dress each one with chocolate individually because then you can also cover the sides with white chocolate as well.
1 1/2 cups blueberries, fresh and rinsed or frozen
1 ½ baking bars of the Ghirardelli White Chocolate
Preheat oven to 350F. To make the crust, combine flour, sugar and lemon zest in the bowl of a food processor (or a large mixing bowl, if you prefer to work by hand). Pulse in butter (or rub in with fingertips) until butter is well distributed and the mixture resembles moist sand. Pour into a 9×13-inch (make sure you spray the pan with Pam or some other non-sticking agent) baking dish and spread evenly. Press down to create a firm, even layer.Bake for 20 minutes or until edges are lightly browned.
While crust is cooking, prepare the filling. Combine all filling ingredients (add blueberries last) in a large bowl and stir together until smooth When crust is done, pour filling into hot pan and return to oven.Bake for about 17-20 minutes, until filling is set. Edges may be lightly browned, depending on the pan.
Cool completely on a wire rack before slicing. Use a slightly damp knife to cut through the bars. Once you have cut them into squares, dust them lightly with powdered sugar. Take 1 and ½ baking bars of the Ghirardelli White Chocolate baking bars and melt the chocolate according to the instructions on the package. (I melted it in the microwave, stirring frequently and that works fine) Once chocolate is melted dip a fork into the chocolate and spread the chocolate in thin lines across each bar. In other words, the chocolate is not to be used like frosting just as a pretty garnish across the bar. You don't have to cut them up into individual squares if you don't want to but I think they look prettier if you dress each one with chocolate individually because then you can also cover the sides with white chocolate as well.
