Decadent Lemon Curd Blueberry (Print version)

Tangy lemon curd atop a buttery crust with fresh blueberries for an irresistible layered delight.

# What you'll need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt

→ Lemon Curd Layer

05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 2/3 cup freshly squeezed lemon juice (from 3–4 lemons)
08 - 2 tablespoons lemon zest (from 2 lemons)
09 - 1/4 cup all-purpose flour

→ Blueberry Topping

10 - 1 cup fresh blueberries
11 - 2 tablespoons granulated sugar (optional)
12 - Powdered sugar for dusting (optional)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, cream softened butter and 1/2 cup sugar until light and fluffy. Incorporate flour and salt until just combined. Press evenly into the bottom of the prepared pan.
03 - Bake crust for 18 to 20 minutes until edges are lightly golden. Remove from oven but keep oven on.
04 - Whisk sugar and eggs together until smooth. Add lemon juice and zest, then whisk in flour until fully incorporated with no lumps.
05 - Pour lemon curd mixture over hot crust. Evenly scatter blueberries on top and sprinkle 2 tablespoons sugar if extra sweetness is desired.
06 - Return pan to oven and bake for 18 to 20 minutes until lemon curd is set but slightly jiggly in the center.
07 - Cool completely in pan on a wire rack. For neat slices, refrigerate at least 2 hours before cutting.
08 - Dust with powdered sugar if desired. Cut into 16 squares and serve.

# Expert Tips:

01 -
  • The buttery crust melts in your mouth and balances the sharp tang of fresh lemon curd perfectly.
  • Blueberries add little bursts of sweetness and a pop of color that makes every bite feel special.
  • You can make these ahead and chill them, so theyre ready when unexpected guests arrive.
  • They look elegant enough for a party but are simple enough for a weeknight treat.
02 -
  • Pour the lemon curd onto the crust while its still hot, this helps the layers bond and prevents a gap from forming.
  • Dont skip the chilling step, warm bars fall apart when you try to cut them and the curd needs time to firm up.
  • If your blueberries are frozen, thaw them completely and pat them very dry or theyll water down the curd.
03 -
  • Use a sharp knife dipped in hot water and wiped clean between each cut for perfectly neat squares.
  • Zest your lemons before juicing them, its nearly impossible to zest a juiced lemon and youll need every bit of that fragrant oil.
  • Let the bars come to room temperature for about 15 minutes before serving if you want the crust to be at its most tender.
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