Lime Cornmeal Bars With Blueberry Glaze Recipes

Steps:

• Make the crust:
• Preheat oven to 350°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
• Combine cornmeal, powdered sugar, salt, and 2 cups flour in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup butter and beat until mixture resembles coarse meal and dough sticks together when you rub it with your fingers. Transfer dough to prepared pan and press into bottom and 1/2" up sides with your knuckles. Bake crust until golden, 18-20 minutes. Remove pan from oven and reduce oven temperature to 300°F.
• While crust is baking, whisk granulated sugar, lime zest, and remaining 3 Tbsp. flour in a large bowl until combined. Add eggs and yolk and whisk until smooth. Whisk in lime juice and pour mixture onto hot crust (it's easiest to do this with pan on oven rack) and bake until topping is set, 25-30 minutes. Transfer pan to a wire rack to cool.
• Make the blueberry glaze:
• Combine blueberries, granulated sugar, and 3 Tbsp. water in a small saucepan. Bring to a boil and simmer over medium heat, stirring occasionally, until blueberries have burst and sauce is slightly thickened, about 20 minutes. Let cool slightly. Purée blueberry mixture in a blender until smooth and strain through a fine-mesh sieve into a small bowl. Let glaze cool.
• Pour blueberry glaze over lime filling and spread to form an even, thin layer. Let cool completely, then chill until ready to serve. Lift bar out of pan using parchment overhang and cut into 24 squares.
• Do Ahead
• Bars can be stored in an airtight container and chilled for up to 3 days.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, lime juice and zest. Combine flour and cornmeal; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 30 minutes. Shape each roll into a square-shaped log. Freeze 1 hour or until firm., Preheat oven to 350°. Unwrap logs and cut into 3/8-in. slices. Place 1 in. apart on parchment-lined baking sheets. Bake 11-14 minutes or until set. Remove to wire racks to cool completely. , Combine confectioners' sugar and lime juice; spread over cookies. Decorate with sprinkles. Let stand until set.

Steps:

• Make crust:
• Preheat oven to 375°F. Line a buttered 8-inch square glass baking dish with 2 (18- by 6-inch) sheets of foil, overlapping them in opposite directions so that there is overhang on all 4 sides.
• Pulse together flour, cornmeal, confectioners sugar, salt, and butter in a food processor until mixture resembles coarse meal. Press onto bottom of baking dish and 1 inch up sides. Bake in middle of oven until golden brown, about 20 minutes.
• Make filling while crust bakes:
• Whisk together eggs, sugar, flour, and zests. Whisk in juices, milk, and a pinch of salt. Toss blueberries with jam in another bowl.
• Whisk egg mixture and immediately pour into hot crust, then bake until just set, about 17 minutes. Gently spoon berries evenly over top and bake 2 minutes more. Transfer baking dish to a rack and cool.
• Chill, covered, overnight (8 hours). Use foil to lift dessert out of dish, then cut into squares.