These bars are incredibly easy to make and are made with a sugar cookie crust. They taste amazing and are a great contrast to the silky lemon-blueberry pudding-like custard. Unlike pie, these bars are made with a sugar cookie crust. They are incredibly easy to make and taste amazing.
1½cupsgranulated sugar (divided into 1¼ cups and ¼ cup)
1½tspvanilla
2tbspfresh lemon juice
zest from 1 lemon
1large egg
Filling
3eggs (beaten)
1cupgranulated sugar
1cupheavy whipping cream
¼cupBisquick
4cupsblueberries
2tbsplemon zest
Instructions
Lemon Sugar Cookie Crust
In a medium-size bowl, sift two and three-quarter cups of Bisquick with one teaspoon of baking soda.
In a large bowl, beat one cup of butter, four tablespoons of cream cheese, and one and one-quarter cups of sugar until creamy. Mix in one and one-half teaspoons of vanilla, two tablespoons of lemon juice, and the zest from one lemon. Beat in one large egg and mix until well incorporated.
Slowly add the Bisquick mixture, mixing in a little at a time, until combined.
Cover the bowl and refrigerate for one hour.
Preheat the oven to 350°F and lightly grease a square baking pan.
Place the sugar cookie dough into the pan and press down until dispersed. Sprinkle the top of the dough with the remaining one-quarter cup of granulated sugar.
Bake for ten minutes. Remove the pan from the oven and prepare the filling.
Filling
Top the crust with four cups of blueberries.
In a medium bowl, whisk three beaten eggs, one-quarter of a cup of granulated sugar, one cup of heavy cream, and two tablespoons of lemon zest until smooth. Pour over the blueberries.
Bake for forty-five minutes. (The center of these bars might not look firm when you take them out of the oven. Don’t fret, that’s how they are supposed to look. As long as the filling appears to be pulling away from the edges, then you know it is done.)