Blueberry Pie Bars

• FOR THE CRUST AND TOPPING:
• 1-1/2 cup Sugar
• 2 whole Lemons, Just The Zest
• 3 cups Flour
• 1/4 teaspoons Salt
• 2-1/2 sticks Butter
• _____
• FOR THE FILLING:
• 4 whole Eggs
• 2 cups Sugar
• 1 cup Sour Cream
• 1/2 teaspoons Pure Almond Extract
• 3/4 cups Flour
• 1 pinch Salt
• 6 cups Fresh Blueberries

1. 1. Crust and topping: Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. Pour sugar onto a large cutting board, and rub the lemon zest into the sugar with a spoon or bench scraper.
2. 2. Whisk together lemon sugar, flour, and salt. Cut in cold diced butter with pastry cutter or two forks until it looks like coarse meal. I typically finish by rubbing the butter in with my fingers-it's messy, but faster.
3. 3. Set aside 1 1/2 cups crust mixture for topping. Press the rest into the bottom of prepared pan. Bake for 15 minutes until golden brown. Let cool while you prepare the filling.
4. 4. Filling: Whisk the eggs, then add sugar, sour cream, almond extract, flour and salt. Gently fold in blueberries. Pour over cooked crust. Sprinkle the remaining 1 1/2 cups of crust mixture over the top, and bake for about an hour until top is golden brown. Cool before slicing.

sugar, lemons, flour, ubc, butter, filling, eggs, sugar, sour cream, flour, salt, fresh blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-pie-bars/ (may not work)