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Gooey Lemon Bars with Blueberry Glaze
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE 1X 2X 3X:
  • subheading: For the Shortbread Crust:
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ⅔ cup unsalted butter, at room temperature
  • Pinch of salt
  • subheading: For the Lemon Filling:
  • 7 large eggs, at room temperature
  • 3 cups granulated sugar
  • 1 cup lemon juice, freshly squeezed (from about 6 lemons)
  • 1 cup flour
  • ⅛ teaspoon salt
  • subheading: For the Blueberry Glaze:
  • ⅓ cup fresh blueberries, (plus more to top, optionally)
  • 1 cup plus 2 tablespoons powdered sugar
  • 1 tablespoons lemon zest, divided
  • 2 leaves fresh basil (optional)
Steps
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