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blueberry lemon shortbread bars. side view of 2 bars stacked on top of each other so you can see the layers of shortbread crust, lemon curd and blueberry topping.
Heather Wolf

Blueberry Lemon Shortbread Bars

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 40 minutes
Chill 3 hours
Total Time 3 hours 50 minutes
Servings: 8
Course: Cookies and Bars
Cuisine: American
Ingredients Method

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

Method
 

Shortbread crust
  1. Preheat oven to 350 degrees.
  2. Line an 8 x 8 glass pan with parchment paper. Leave an overhang of paper for ease of removal. Set aside.
  3. Pulse crust ingredients in a food processor until a soft dough forms.
  4. Press shortbread dough into the bottom of glass pan using your fingers until packed evenly.
  5. 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
  1. Whisk eggs, sugar, lemon juice, lemon zest and vanilla in a bowl until combined.
  2. Add sifted flour to wet ingredients then whisk until combined and smooth.
  3. Pour lemon filling over warm, shortbread crust.
  4. Sprinkle blueberries on top of filling. 
  5. 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.
  6. Cool shortbread at room temperature for 1 hour then chill in the refrigerator for 2 hours before slicing and serving.
  7. Serve plain or with a dusting of powdered sugar.
  8. Cover and store shortbread in the refrigerator for up to 3 days.