FCSIP134.pdf

8 oz. (1 cup) unsalted butter, softened; more for the pan

13½ oz. (3 cups) all-purpose flour

1½ cups old-fashioned rolled oats (not quick oats)

1 13 cups packed light brown sugar

1 tsp. table salt

1 tsp. baking powder

1 large egg, separated

1 14-oz. can sweetened condensed milk

½ cup fresh lemon juice

2 tsp. grated lemon zest

2½ cups room-temperature blueberries (about 13 oz.),

washed and drained on paper towels

Position a rack in the center of the oven and heat the

oven to 350°F. Line a 9x13-inch metal baking pan with foil,

leaving a 1-inch overhang on the ends. Lightly butter the

bottom and sides of the foil.

In a large bowl, combine the flour, oats, sugar, salt,

and baking powder. Using your fingers, blend the butter

completely into the flour mixture. Transfer 2 cups of

crumb mixture to another bowl and reserve for the

topping. Blend the egg white into the remaining crumbs

and then press the mixture into the bottom of the pan to

form a level crust. You can tamp it with the bottom of a

measuring cup to even it out. Bake the crust until it starts

to form a dry top, 10 to 12 minutes.

Meanwhile, in a medium bowl, whisk the condensed

milk, lemon juice, lemon zest, and egg yolk. Let this

mixture stand for 5 minutes; it will begin to thicken.

Sprinkle the blueberries evenly over the hot crust

and then drop spoonfuls of the lemon mixture over the

blueberries. Spread gently with a spatula to distribute a

little more evenly, but take care not to crush the berries;

it’s fine if the lemon mixture isn’t perfectly even. Bake

until the lemon mixture just begins to form a shiny skin,

7 to 8 minutes.

Sprinkle the reserved topping over the lemon-

blueberry layer, pressing the streusel between your

fingers into small lumps as you sprinkle. Bake until the

filling is bubbling at the edges and the topping is brown,

25 to 30 minutes.

Let the bars cool in the pan on a rack until just warm,

about an hour. Carefully lift them out of the pan using

the foil overhang and transfer to a wire rack to cool

completely. Remove the foil and cut into 24 bars when

cool. The bars may be stored at room temperature for a

few hours but otherwise should be kept in the refrigerator.

blueberry streusel bars with lemon-cream filling

Always a hit at summer picnics, these addictive squares strike the perfect balance between tart and

sweet and chewy and crunchy. Yields 24 bars

room-temp

berries

Be sure to use room-

temperature berries.

Cold fruit straight

from the refrigera-

tor will prevent your

dessert from baking

evenly.

SWEETS & SIPS

82 GRILLING 2019