Decadent Lemon Curd Blueberry (Printable)

Tangy lemon curd layered over a buttery crust, topped with fresh blueberries for a vibrant treat.

# 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
08 - 2 tablespoons lemon zest
09 - 1/4 cup all-purpose flour

→ Blueberry Topping

10 - 1 cup fresh blueberries
11 - 2 tablespoons granulated sugar (optional)
12 - Powdered sugar (optional, for dusting)

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Cream the softened butter with 1/2 cup sugar until light and fluffy. Incorporate the flour and salt until just combined. Press the dough evenly into the prepared pan.
03 - Bake the crust for 18 to 20 minutes, until edges are lightly golden. Remove from oven but keep oven on.
04 - Whisk together sugar and eggs until smooth. Stir in lemon juice and zest, then whisk in flour until fully incorporated and lump-free.
05 - Pour lemon curd mixture over the warm crust. Evenly distribute blueberries on top. Sprinkle 2 tablespoons sugar over berries if extra sweetness is desired.
06 - Return the pan to the oven and bake for 18 to 20 minutes, or until the lemon curd is set yet slightly wobbly in the center.
07 - Cool completely on a wire rack. For clean slicing, refrigerate for at least 2 hours before cutting.
08 - Dust with powdered sugar if desired and cut into 16 squares for serving.

# Expert Suggestions:

01 -
  • The buttery shortbread crust melts in your mouth and holds up beautifully under the tangy lemon layer.
  • Fresh blueberries add little pops of sweetness that balance the tartness perfectly.
  • These squares slice cleanly and look stunning on a plate with almost zero effort.
  • You can make them ahead and they actually taste better after chilling overnight.
02 -
  • Pour the lemon curd onto the hot crust, not a cooled one, or the layers won't bond properly and you'll end up with a messy slice.
  • Don't overbake the curd layer or it will crack and lose that creamy texture, a slight jiggle in the center is exactly what you want.
  • Chilling the squares before cutting is non-negotiable if you want clean edges and no crumbly mess.
03 -
  • Use a sharp knife wiped clean between each cut to get those bakery-perfect edges without dragging the filling.
  • Zest your lemons before juicing them, it's so much easier and you won't waste any of that precious citrus oil.
  • Let the butter come to true room temperature before creaming, cold butter won't incorporate properly and your crust will be dense.
Return