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Heat the oven to 350°F. Grease a 9-inch square baking pan.
Prepare the shortbread crust: In a large bowl, with an electric
mixer on medium speed, beat the butter and brown sugar until light
and fluffy. Reduce the mixer speed low, and beat in the flour and
lemon rind until well combined; pat the mixture evenly into the
prepared pan. Bake the crust 15 minutes, or until golden. Cool the
crust in the pan on a wire rack.
Meanwhile, prepare the Lemon Filling: In a 2-quart saucepan,
mix 1 cup granulated sugar, the lemon juice, water, and cornstarch
until well combined. Heat the mixture to boiling over medium-high
heat, stirring constantly; cook 1 to 2 minutes longer or until the
mixture thickens. Remove from the heat.
In a medium-size bowl, with a wire whisk, beat the remaining 1/2
cup granulated sugar, eggs and the lemon rind until thick and lemon
colored. Slowly beat the lemon mixture into the egg mixture until
well combined. Pour the filling into the prepared crust.
Bake the cookies 15 to 20 minutes, or until the filling is firm.
Cool the cookies completely in the pan on a wire rack.
Cut the cookies into 6 rectangular bars. Place the bars on a serving
plate. Sprinkle confectioners sugar over the cookies. Create stripes
across the bars with the red gel frosting. Place 6 blueberries in
the top corner of each bar.
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