Decadent Lemon Curd Blueberry (Printable)

Tangy lemon curd on a buttery crust topped with fresh blueberries for a bright, flavorful treat.

# What You'll 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 3–4 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 Make It:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream softened butter and 1/2 cup granulated sugar until light and fluffy. Gradually incorporate flour and sea salt until just combined. Press the dough evenly into the bottom of the prepared pan.
03 - Bake the crust for 18 to 20 minutes until lightly golden around the edges. Remove from oven but keep oven on.
04 - Whisk together 1 cup sugar and eggs until smooth. Add lemon juice and zest, then whisk in flour until fully incorporated and lump-free.
05 - Pour lemon curd mixture over the hot crust. Evenly scatter blueberries on top. Optionally sprinkle 2 tablespoons sugar over berries for extra sweetness.
06 - Return pan to oven and bake for 18 to 20 minutes until lemon curd is set and gently jiggles at the center.
07 - Allow to cool completely in the pan on a wire rack. For cleaner slices, chill in the refrigerator for at least 2 hours before cutting.
08 - Dust with powdered sugar if desired. Slice into 16 squares and serve.

# Expert Suggestions:

01 -
  • The shortbread crust is so buttery it practically melts, giving you that perfect crumbly base.
  • Fresh lemon curd brings a tangy brightness that cuts through the richness without being too sharp.
  • Blueberries add natural sweetness and a pop of color that makes every square feel special.
  • They slice cleanly once chilled, so you can serve them without any mess or crumbling.
02 -
  • Do not skip chilling the squares before slicing, or the lemon curd will smear and the cuts will look messy.
  • Use freshly squeezed lemon juice and real zest, bottled juice lacks the brightness and depth you need here.
  • Press the shortbread crust firmly and evenly into the pan, thin spots will bake too fast and burn.
03 -
  • Let the butter come to room temperature naturally, microwaving it can make the crust greasy instead of tender.
  • Pour the lemon curd over the crust while it's still hot, this helps the layers bond together perfectly.
  • Use a sharp knife wiped clean between cuts for the neatest squares.
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