Blueberry cobbler bars with grilled lemon curd from Homegrown: Cooking from My New England Roots (page 257) by Matt Jennings

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Notes about this recipe

  • bwhip on July 30, 2018

    The lemon curd was excellent. Very creamy, very lemony, nice and tangy. The blueberry cobbler bars were less successful. When warm the bars were delicious, especially with the curd, but after cooling they were quite doughy, despite being baked a good 20 minutes longer than called for in the recipe.

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