Decadent Lemon Curd Blueberry (Printable)

Bright lemon curd layered on buttery shortbread, topped with fresh blueberries for a delicious treat.

# Ingredient List:

→ 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 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 Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream softened butter with 1/2 cup sugar until light and fluffy. Incorporate flour and salt until just combined. Press evenly into the prepared pan.
03 - Bake the crust for 18 to 20 minutes, until edges turn lightly golden. Remove from oven but keep oven on.
04 - Whisk sugar and eggs until smooth. Add lemon juice and zest, then whisk in flour until fully combined and smooth.
05 - Pour lemon curd mixture over the hot crust. Evenly scatter blueberries on top. Optionally, sprinkle with 2 tablespoons sugar.
06 - Return pan to oven and bake 18 to 20 minutes until the lemon curd sets and slightly jiggles in the center.
07 - Allow to cool completely in pan on a wire rack. For cleaner slicing, refrigerate at least 2 hours before cutting.
08 - Dust with powdered sugar if desired and slice into 16 squares.

# Expert Advice:

01 -
  • The shortbread crust is so buttery it practically melts on your tongue, and it holds up beautifully even after a day in the fridge.
  • Fresh lemon curd strikes that perfect balance between tart and sweet without tasting like a candle or a cleaning product.
  • Blueberries burst just enough during baking to create little pockets of jammy sweetness without turning the whole thing soggy.
  • You can make this ahead and it actually improves after chilling, which means less stress when people are coming over.
02 -
  • Pour the lemon curd onto the crust while it is still hot from the oven, or the layers will not bond and you will end up with a slippery mess when you try to cut them.
  • Do not skip chilling the finished bars in the fridge, because warm lemon curd is too soft to slice cleanly and you will lose the beautiful layered look.
  • If the curd still looks liquidy after 20 minutes, give it a few more minutes but watch closely, because the difference between set and overcooked is only about three minutes.
03 -
  • Use a microplane to zest your lemons before juicing them, and make sure to zest only the yellow part because the white pith beneath it will make the curd taste bitter.
  • Run your knife under hot water and wipe it dry between each cut for the cleanest, sharpest edges on every square.
  • If your blueberries are very large, slice them in half so they distribute more evenly and do not create big pockets of juice that interfere with the curd setting.
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