Active time: 20 min Start to finish: 9 hr

　　

Ingredients

Makes about 9 squares

　　

For crust

1/2 cup all-purpose flour

　　3/4 cup yellow cornmeal

　　6 tablespoons confectioners sugar

　　1/2 teaspoon salt

　　1 stick (1/2 cup) cold unsalted butter, cut into pieces

　　

For filling

3 large eggs

　　1/2 cup granulated sugar

　　1 1/2 tablespoons all-purpose flour

　　1/2 teaspoon finely grated fresh lemon zest

　　1/2 teaspoon finely grated fresh lime zest

　　1 tablespoon fresh lemon juice

　　1 tablespoon fresh lime juice

　　2 tablespoons whole milk

　　2 cups blueberries (10 oz)

　　3 tablespoons apricot jam, heated and strained

　　

Make crust:

Step 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.

　　

Step 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. Bake in middle of oven until golden brown, about 20 minutes.

　　

Make filling while crust bakes:

Step 3

Whisk together eggs, sugar, flour, and zests. Whisk in juices, milk, and a pinch of salt. Toss blueberries with jam in another bowl.

　　

Step 4

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. Transfer baking dish to a rack and cool.

　　

Step 5

Chill, covered, overnight (8 hours). Use foil to lift dessert out of dish, then cut into squares.