Save My neighbor showed up one afternoon with a pan of these squares, still warm and dusted with powdered sugar. I took one bite and immediately asked for the recipe. The buttery crust dissolved on my tongue, the lemon curd was bright and creamy, and those blueberries added little bursts of sweetness. I made them the very next weekend and haven't stopped since.
I brought these to a summer barbecue once, and they disappeared faster than anything else on the dessert table. People kept asking if I'd ordered them from a bakery. I loved watching everyone's face light up after that first bite, especially when the tartness of the lemon hit just right. It became my go-to potluck contribution after that day.
Ingredients
- Unsalted butter: Softened butter creams beautifully and creates that tender, crumbly shortbread base everyone loves.
- Granulated sugar: Sweetens both the crust and the lemon curd, balancing the tartness of the citrus perfectly.
- All-purpose flour: Provides structure to the crust and helps the lemon curd set without turning rubbery.
- Fine sea salt: Just a pinch enhances all the flavors and keeps the sweetness from feeling flat.
- Large eggs: They give the lemon curd its silky, custard-like texture and help everything bind together.
- Freshly squeezed lemon juice: Freshly squeezed is key, bottled juice just doesn't have that same bright, clean flavor.
- Lemon zest: This is where the aromatic oils live, adding depth and intensity to every bite.
- Fresh blueberries: They burst during baking and create little pockets of jammy sweetness throughout the squares.
- Powdered sugar: A light dusting at the end makes them look bakery-perfect and adds a delicate sweetness.
Instructions
- Get the pan ready:
- Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper, letting the edges hang over so you can lift the whole thing out later. This makes slicing so much easier.
- Build the shortbread base:
- Cream the softened butter and sugar until it's light and fluffy, then mix in the flour and salt until just combined. Press the dough evenly into the bottom of the pan, making sure the corners are filled in.
- Bake the crust:
- Slide it into the oven for 18 to 20 minutes, until the edges turn a light golden brown. The smell of buttery shortbread will fill your kitchen.
- Whisk up the lemon curd:
- While the crust bakes, whisk together the sugar and eggs until smooth, then add the lemon juice, zest, and flour. Keep whisking until there are no lumps left.
- Layer and top:
- Pour the lemon curd over the hot crust, then scatter the blueberries across the top. If you like things a little sweeter, sprinkle a couple tablespoons of sugar over the berries.
- Bake until set:
- Return the pan to the oven and bake for another 18 to 20 minutes, until the curd is just set and barely jiggles in the center. It will firm up as it cools.
- Cool completely:
- Let the pan cool on a wire rack, then chill it in the fridge for at least 2 hours. This makes slicing clean and easy.
- Slice and serve:
- Lift the whole thing out using the parchment overhang, dust with powdered sugar, and cut into 16 squares. Serve them chilled or at room temperature.
Save I made these for my daughter's birthday party last spring, and she insisted on helping me zest the lemons. Her little hands worked so carefully, and she kept sneaking tastes of the curd before I poured it into the pan. Watching her proudly carry the platter to the table made the whole afternoon worth it.
How to Store and Serve
These squares keep beautifully in an airtight container in the fridge for up to five days. I like to store them between layers of parchment paper so they don't stick together. Bring them to room temperature before serving if you want the flavors to really shine, or serve them cold for a refreshing treat on a hot day.
Variations to Try
You can swap the blueberries for raspberries or blackberries if that's what you have on hand. I've also made these with a mix of berries, and it turns out just as delicious. For a gluten-free version, use a good quality gluten-free flour blend in both the crust and the curd, just make sure it's a one-to-one substitute.
What to Serve Alongside
These squares pair beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. I love serving them with a pot of Earl Grey tea in the afternoon, or a glass of chilled Moscato if we're celebrating something special.
- A light dusting of powdered sugar right before serving makes them look extra elegant.
- If you're serving a crowd, cut them into smaller bites for a dessert platter.
- Leftovers make an excellent breakfast treat with coffee the next morning.
Save Every time I make these, I'm reminded of that first bite my neighbor shared with me. They're bright, indulgent, and just the right amount of effort for something that feels truly special.
Questions & Answers
- → How do I ensure the crust stays crisp?
Make sure to bake the shortbread crust until it is lightly golden before adding the lemon curd. Avoid overmixing the dough to keep it tender yet firm.
- → Can I use frozen blueberries for the topping?
Yes, thaw and pat dry frozen blueberries before adding them to prevent excess moisture that can affect the texture.
- → What is the best way to slice the squares cleanly?
Chill the bars in the refrigerator for at least 2 hours before cutting. Use a sharp knife and wipe it clean between slices.
- → Is there a way to make this gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend, ensuring the blend is suitable for baking shortbread-like crusts.
- → Can I add extra sweetness to the blueberry topping?
Sprinkling a small amount of granulated sugar over the blueberries before baking enhances sweetness without overpowering the tart lemon curd.
- → What pairs well as a drink with these squares?
Consider serving with chilled Moscato wine or Earl Grey tea to complement the citrusy and buttery flavors.