Ahh Lemons, one of the most versatile of fruits, from smoothies to lemon infused water, it just does not get any better, unless one is making these delicious lemon bars with blueberries!
Shortbread Crust Ingredients
1 cup all-purpose flour | 1/4 cup powdered sugar | pinch of salt | 1/2 cup butter
1 1/2 cups heavy whipping cream | 3/4 cup powdered sugar, divided | 1 teaspoon lemon extract | zest of one lemon | yellow food coloring as desired | 2 (8-ounce) packages Philadelphia Cream Cheese, softened | 12 ounces fresh blueberries
Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a tin foil. (Put enough foil in so that you can grab the finished product out of the pan by the foil). Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browned. Let cool completely (I stick mine in the fridge to help it along.)
In a chilled large bowl, whip the heavy cream, 1/2 cup of the powdered sugar, lemon extract, lemon zest (save a little for topping), and a couple drops of food coloring (if desired) together to form stiff peaks.
In a separate large bowl, beat the cream cheese and the remaining 1/4 cup powdered sugar (and a couple more drops of food coloring — however many you used in the cream) together until fluffy and light. Whisk about 1/3 of the whipped cream into the cream cheese to lighten it up a little more. Then fold in the rest of the whipped cream very gently until the dip is well combined. Gently stir in the blueberries.
Pile the mixture in dollops all around the completely cooled shortbread crust and spread it evenly. Run a thin knife around the outside edges so that after chilling, the bars will come away from the foil evenly. Chill for at least 3 hours before using the foil to transfer the bars to a cutting board. Cut and serve chilled.
Sources: Willow Bird Baking