Decadent Lemon Curd Blueberry (Print Version)

Tangy lemon curd layered on buttery crust with fresh blueberries in a bright, sweet square.

# 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 (about 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)

# How to Prepare:

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 2 cups flour and 1/4 teaspoon salt until just combined. Press dough evenly into 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 together 1 cup sugar and eggs in a large bowl until smooth. Add lemon juice and zest, then whisk in flour until fully combined with no lumps.
05 - Pour lemon curd mixture over hot crust. Evenly distribute blueberries on top. If desired, sprinkle 2 tablespoons sugar over berries for added sweetness.
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 wire rack. For cleaner cuts, chill in refrigerator at least 2 hours before slicing.
08 - Dust with powdered sugar if desired. Slice into 16 squares and serve.

# Expert Advice:

01 -
  • The buttery shortbread base melts on your tongue and keeps everything from being too sweet.
  • Lemon curd has this silky tartness that wakes up your whole palate without any fuss.
  • Blueberries add little pops of jammy sweetness that make every bite different.
  • They slice clean after chilling, so you can actually serve them without apologizing for the mess.
02 -
  • Do not skip the chilling time or your squares will be a gooey sticky disaster when you try to cut them.
  • Pour the lemon curd onto the hot crust right out of the oven, it helps the layers bond together instead of sliding apart.
  • Use a sharp knife wiped clean between cuts for perfect edges every single time.
03 -
  • Press the crust all the way to the edges and corners so you do not end up with thick spots that stay doughy.
  • Taste your lemon curd mixture before baking and add a pinch more sugar if your lemons are especially sour.
  • Line your pan with enough parchment overhang to grab easily, trust me when I say it saves so much frustration.
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