Lime Cornmeal Bars with Blueberry GlazeCourse: Dessert, BrunchCuisine: AmericanDifficulty: Intermediate
These are a family favorite especially when my lime trees are producing. I love blueberries and love the combination of the delicious lime with the cornmeal and then the blueberry. These are always a hit. I have dear friends, and the husband can’t eat chocolate so they always request these bars. My kids love them too. If you aren’t a blueberry fan, don’t worry as the lime bars are equally delicious without the blueberry and a lot easier to make. ***BARS CAN BE MADE ONE DAY AHEAD OF SERVING. ***Blueberry glaze is great over ice cream or even berry shortcakes. Poundcake with berries and the glaze is incredible with a dollop of sweetened whipping cream.
- Lime Bars
2 sticks of butter at room temperature (1 cup)
1/2 cup fine cornmeal
1/2 cup powdered sugar
1/4 teaspoon kosher salt
2 cups plus 3 Tablespoons flour, divided
1 1/2 cups granulated sugar
1 Tablespoon fresh lime zest
4 large eggs plus 1 yolk
3/4 cup fresh squeezed lime juice
- Blueberry Glaze
1 cup fresh blueberries
2 Tablespoons granulated sugar
- Preheat oven to 350. Butter a 9x13x2 baking pan and line with parchment paper or foil, leaving a 1 inch overhang on both long sides. Butter the parchment or foil.
- Using a stand mixer with a paddle attachment, combine cornmeal, powdered sugar, salt, and 2 cups flour in the bowl. Add 1 cup of butter and beat until mixture resembles coarse meal and dough sticks together when you rub it with your fingers. Transfer dough to prepared pan and press into bottom and 1/2 inch up the sides using your knuckles. Bake the crust until golden, 18-20 minutes. Remove from oven and reduce temperature to 300.
- In a large bowl, whisk sugar, lime zest, and remaining 3 Tablespoons flour until combined. Add the eggs and yolk and whisk until smooth. Whisk in the lime juice and pour the mixture on the hot crust and bake until topping is set about 25-30 minutes. Transfer to a wire rack to cool.
- Blueberry Glaze
- Combine blueberries, sugar and 3 Tablespoons water in a small saucepan. Bring to a boil and simmer over medium heat, stirring occasionally, until berries have burst and sauce is slightly thickened, about 20 minutes. Let cool slightly. Puree blueberry mixture in a blender until smooth and strain through a fine mesh sieve into a small bowl. Let the glaze cool.
- Pour blueberry glaze over the top of the lime bars and spread gently so to have an even, thin layer. Let cool completely, then chill until ready to serve. Lift bars out of pan using parchment or foil and gently cut into serving size.
- Bars can be stored in an airtight container and refrigerated for up to 3 days.