blueberry-lime-shortbread-squares

 

Crust Ingredients

3/4 Cup Softened Butter

1/2 Cup Granulated Sugar

1 Tablespoon Grated Lime Zest

1/4 Tablespoon Salt

2 Cups Flour

Blueberry Lime Filling Ingredients

1/2 Cup Granulated Sugar

3 Tablespoon Cornstarch

3 Tablespoon Lime Juice

4 Cups Of Wild Northern Ontario Blueberries

Pecan Crust Ingredients

1 Cup Chopped Pecans

1 Tablespoon Melted Butter

Crust Method

In a bowl, beat together butter, sugar, lime zest and salt until fluffy.

Stir in flour in 2 additions to form course crumbs.

Reserve 1 cup, press the remaining crust mixture into a parchment-lined 8 inch square pan.

Blueberry Lime Filling Method

Stir sugar, cornstarch and lime juice.

Toss with blueberries to coat.

Using potato masher, lightly crush berries just until some liquid is released.

Pour over crust.

Pecan Topping Method

Combine reserved crust mixture, pecans and butter.

Sprinkle over filling, pressing gently.

Finishing Method

Bake in 375 degree Fahrenheit oven until filling is bubbly and topping is golden brown, about 1 hour.

Let cool completely before cutting into squares.

Makes 36 squares.