Decadent Lemon Curd Blueberry (Printable)

Tangy lemon curd atop buttery shortbread crust with juicy blueberries for a delightful dessert.

# What You 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 to 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:

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 with 1/2 cup sugar until light and fluffy. Add flour and salt, mixing until just combined. Press dough evenly into 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 with eggs until smooth in a large bowl. Add lemon juice, zest, then whisk in flour until smooth and lump-free.
05 - Pour lemon curd mixture over hot crust. Evenly distribute blueberries on top. If desired, sprinkle 2 tablespoons sugar over berries.
06 - Return pan to oven and bake 18 to 20 minutes until lemon curd is set but slightly jiggly in the center.
07 - Allow to cool completely in the pan on a wire rack. For cleaner slices, chill in refrigerator at least 2 hours before cutting.
08 - Dust with powdered sugar if desired. Slice into 16 squares and serve.

# Insider Tips:

01 -
  • The shortbread crust melts in your mouth and holds up beautifully under the silky lemon layer.
  • Fresh blueberries add little bursts of sweetness that cut through the tartness perfectly.
  • These squares look impressive but come together faster than you'd expect.
  • They taste even better the next day after chilling overnight in the fridge.
02 -
  • Pour the lemon curd onto the crust while it's still hot so the layers bond together properly.
  • Don't skip chilling before slicing or the curd will smear and the squares will look messy.
  • Use fresh lemon juice, bottled juice tastes dull and won't give you that vibrant zing.
03 -
  • Press the shortbread crust firmly and evenly so it doesn't crumble when you slice.
  • Zest your lemons before juicing them, it's so much easier that way.
  • Let the squares chill for at least two hours, patience here makes all the difference in clean cuts.
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