Lemon-Lime Blueberry Squares

Ingredients

• 3 tablespoons apricot preserves 
• 10 oz blueberries 
• 6 tablespoons powdered sugar 
• 3 large eggs 
• 1.5 tablespoons flour all-purpose
• 0.5 cup granulated sugar 
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon zest fresh finely grated
• 1 tablespoon juice of lime fresh
• 0.5 teaspoon lime zest fresh finely grated
• 0.5 teaspoon salt 
• 0.5 cup butter unsalted cold cut into pieces
• 2 tablespoons milk whole
• 0.8 cup cornmeal yellow

Equipment

• food processor
• bowl
• oven
• whisk
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Preheat oven to 375°F. Line a buttered 8-inch square glass baking dish with 2 (18- by 6-inch) sheets of foil, overlapping them in opposite directions so that there is overhang on all 4 sides.
2. Pulse together flour, cornmeal, confectioners sugar, salt, and butter in a food processor until mixture resembles coarse meal. Press onto bottom of baking dish and 1 inch up sides.
3. Bake in middle of oven until golden brown, about 20 minutes.
4. Whisk together eggs, sugar, flour, and zests.
5. Whisk in juices, milk, and a pinch of salt. Toss blueberries with jam in another bowl.
6. Whisk egg mixture and immediately pour into hot crust, then bake until just set, about 17 minutes. Gently spoon berries evenly over top and bake 2 minutes more.
7. Transfer baking dish to a rack and cool.
8. Chill, covered, overnight (8 hours). Use foil to lift dessert out of dish, then cut into squares.