Lemon Blueberry Diamonds (Squares)

I had just gotten my new issue of Family Circle magazine in the mail yesterday and when I came across these I knew I had to make them NOW! I had everything I needed in the fridge so it worked out well. There is something about having a lemon bar with a cup of coffee that I just love. And they are so refreshing this time of year. I did have two problems making these though. The recipe called for using nonstick foil. Nonstick foil? I had never heard of that so I just lined my plan with regular foil and used a nonstick spray. It worked so so. I had a really hard time getting these off the foil. Have any of you ever heard of nonstick foil? I think next time I make these I will just use parchment paper. That may work better. The other strange thing that happened was that I let the filling sit for a few minutes since my crust was not quite browned enough when I finished making the filling. Well after a few minutes I poured it over the crust and it looked a bit curdled and baked that way. I can only assume it was from letting the eggs and lemon sit together and it probably should have been poured onto the crust immediately. Has this ever happened to you? Nevertheless, these were great. Love the pairing of the lemon and blueberry together. I do get several cooking magazines monthly (big surprise!) and this month's Family Circle does have quite a few really good recipes I want to try.

Have a great weekend everyone. I'm going down to Richmond again this weekend to see my new granddaughter!!!! Can't stay away from that cutie! (Please excuse the blurriness of this pic...don't know what happenend).

Crust
1 1/2 sticks unsalted butter, melted
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/4 cups flour

Lemon Filling
2 cups granulated sugar
1/3 cup flour
6 large eggs
2 teaspoons grated lemon rind
1/2 cup lemon juice
1 cup blueberries, rinsed
1/4 cup confectioners' sugar

Heat oven to 350F. Line a 9x13x2 inch pan with nonstick foil.

Crust
In a medium size bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough evenly over bottom of prepared pan.
Bake crust at 350F for 20 minutes or until edges are lightly browned.

Filling
In a large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust.

Bake at 350F for 30 minutes or until set. Let cool in pan on wire rack. Dust with the confectioners' sugar. Cut into diamonds. (I did squares.)