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CLINTON KELLY Blueberry Pucker Bars

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2 cups self-rising flour
1 cup granulated sugar (divided)
pinch of salt
1 lemon (zest and juice)
1 large egg yolk plus 1 tablespoon water (whisked)
10 tablespoons cold cubed butter (plus more for greasing)
3 cups blueberries (fresh or frozen)
1 tablespoon cornstarch
lemon zest to garnish
1/2 cup heavy cream
1 tablespoon granulated sugar
1/4 cup lemon curd
1 cup limoncello

Preheat oven to 350°F.
Grease a 9×9 baking dish with butter.
Whisk together the flour, 2/3 cup sugar, salt and lemon zest in a large bowl. Stir in the egg yolk mixture. Working with your hands blend in the cubed butter. Press all but 2 cups of the mixture into the bottom of the prepared baking dish.
Toss together the blueberries, lemon juice, remaining sugar and cornstarch. Pour mixture over the crust. Crumble the remaining flour mixture over the blueberries.
Bake for 35-40 minutes or until topping is golden and blueberries are cooked down.
Remove from oven and allow to cool to room temperature before serving with a dollop of Lemon Cream and drizzle of limoncello syrup.
Note: The bars are even better the next day.
For Lemon Cream and Limoncello Syrup: Whip heavy cream and sugar to medium-stiff peaks. Fold in the curd and serve. In a small pot over medium-high heat, reduce the limoncello by half. Chill.

Helpful Tips
– These bars are even better the next day, so be sure to set aside a few for tomorrow’s breakfast.

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