Blueberry Lemon Shortbread Bars
Sweet and tart and crafted from scratch, Lemon Shortbread Bars are a lemon lover’s dream. This refreshing treat features a thick, tangy curd bursting with fresh blueberries piled atop a buttery shortbread cookie crust. It’s simple, delicious and the showstopper dessert for your next party.
Ingredients
Shortbread crust
- 1 1/4 cups all-purpose flour unbleached
- 1/2 cup powdered sugar packed
- 1 tbsp cornstarch
- 8 tbsp unsalted butter, cut into pats room temperature
- 1 tsp vanilla pure
- 1 pinch sea salt fine
Lemon curd filling
- 4 large eggs room temperature
- 1 cup granulated sugar
- 1/2 cup lemon juice freshly squeezed
- 2 tsp lemon zest freshly zested
- 1/2 cup all-purpose flour unbleached
- 1 cup fresh blueberries
Instructions
Shortbread crust
- Preheat oven to 350 degrees.
- Line an 8 x 8 glass pan with parchment paper. Leave an overhang of paper for ease of removal. Set aside.
- Pulse crust ingredients in a food processor until a soft dough forms.
- Press shortbread dough into the bottom of glass pan using your fingers until packed evenly.
- Bake crust for 12 minutes then remove from the oven and place on a wire rack to cool while you prepare lemon curd.
Lemon curd
- Whisk eggs, sugar, lemon juice, lemon zest and vanilla in a bowl until combined.
- Add sifted flour to wet ingredients then whisk until combined and smooth.
- Pour lemon filling over warm, shortbread crust.
- Sprinkle blueberries on top of filling.
- Bake shortbread for 25 to 30 minutes until filling is just set and slightly jiggly. Filling will continue to set as it cools. Avoid overbaking.
- Cool shortbread at room temperature for 1 hour then chill in the refrigerator for 2 hours before slicing and serving.
- Serve plain or with a dusting of powdered sugar.
- Cover and store shortbread in the refrigerator for up to 3 days.