MAKES 18 2-BY-3-INCH BARS
Ingrediants:
1 3/4 cups flour
2/3 cup confectioners' sugar
1/4 teaspoon Salt
12 tablespoons (1 1/2 sticks) butter, at cool room temperature
1 cup granulated sugar
3 tablespoons finely grated zest
3/4 cup juice from 4 to 5 lemons
5 eggs, plus 6 egg yolks, beaten lightly
1/4 teaspoon vanilla extract
1/4 cup heavy cream
5 tablespoons apple jelly
1 1/2 pints (3 cups) fresh blueberries
Directions
Set the oven rack in the middle position and heat the oven to 375 degrees.
Spray a 13-by-9-inch baking pan with nonstick cooking spray.
Cut a piece of foil or parchment as wide as the pan and fit it into the pan (there should be overhang at both ends).
Coat the foil or parchment with nonstick cooking spray and set pan aside.
In a food processor, blend the flour, confectioners' sugar, and 1/4 teaspoon salt to mix well.
Cut 10 tablespoons butter into small chunks, add to the food processor, and pulse repeatedly until mixture resembles a coarse meal.
Pour into the prepared pan and pat gently into a tight, even layer (do not over-compress).
Bake until crust is light golden brown, about 30 minutes, then remove from oven and decrease heat to 350 degrees.
While the crust bakes, place granulated sugar and zest into a medium saucepan and rub zest into sugar with a spoon until sugar is moistened and fragrant.
Add the lemon juice, eggs and yolks, the remaining 2 tablespoons of butter, and 1/4 teaspoon salt, then place the pan over medium-low heat and cook, stirring constantly, until mixture thickens to a gravy-like consistency and registers 155 to 160 degrees on an instant-read thermometer.
Off heat, stir in vanilla and cream, then pour the mixture through a mesh strainer set over a medium bowl, stirring to work mixture through.
Discard any remaining solids and immediately scrape the lemon mixture onto the warm crust, spread it evenly, and bake until the very center of the filling barely jiggles when you gently shake the pan, about 12 minutes.
Remove from oven.
While lemon bars bake, in a small saucepan set over medium heat, heat the jelly until warm and fluid, about 4 minutes.
Off heat, add the berries and gently fold until coated and shiny.
Spoon the berries evenly over the lemon layer, transfer the dish to a wire rack, and cool to room temperature.
Use the ends of the foil or parchment to lift the bars out of the pan, place onto a cutting board, and cut into 2-by-3- inch pieces.
Serve at once, or cover the bars loosely with plastic wrap and refrigerate until serving.
