Lemon Blueberry Petits Fours Recipes

LEMON-BLUEBERRY PETITS FOURS

Steps:

• Pulse flour and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and ice water. With the motor running, slowly pour egg mixture into processor; mix until dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
• Preheat oven to 350 degrees. On a clean work surface, roll out dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit rounds into pans; press into bottom and sides. Chill 30 minutes.
• Line tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove paper and weights. Continue baking until golden, about 10 minutes. Transfer to wire rack to cool completely.
• Using a toothpick, dip each blueberry in the meringue-powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
• Remove tart shells from pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.

LEMON-BLUEBERRY PETITS FOURS

Steps:

• Pulse the flour and sugar in a food processor to combine. Add the butter; pulse until the mixture resembles coarse meal. In a small bowl, lightly beat the egg yolk and ice water. With the motor running, slowly pour the egg mixture into the processor; mix until the dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
• Preheat the oven to 350°F. On a clean work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit the rounds into pans; press into the bottom and sides. Chill at least 30 minutes.
• Line the tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove the paper and weights. Continue baking until golden, about 10 minutes. Transfer to a wire rack to cool completely.
• Using a toothpick, dip each blueberry in the meringue powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
• Remove the tart shells from the pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.

LEMON-BLUEBERRY BLONDIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
• Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
• Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
• Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
• To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.