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Lemon-Tinged Blueberry Curd Shortbread Bars

Brighten your day with the sweet and tangy explosion of Lemon-Tinged Blueberry Curd Shortbread Bars. Perfect for an afternoon pick-me-up or a dazzling dessert for gatherings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup unsalted butter, softened 2 sticks
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
For the Blueberry Curd
  • 2 cups fresh blueberries (or frozen)
  • 1/2 cup granulated sugar
  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 1 tablespoon lemon zest
  • 4 large egg yolks
  • 1/4 cup unsalted butter, cubed

Method
 

Make the Shortbread Crust
  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3 minutes.
  3. Gradually add the flour and salt, mixing until just combined.
  4. Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are lightly golden.
  5. Allow it to cool for about 10 minutes.
Make the Blueberry Curd
  1. In a saucepan, combine blueberries, granulated sugar, lemon juice, and lemon zest. Cook over medium heat until bubbling and blueberries break down, about 5-7 minutes.
  2. Remove from heat and let cool slightly. Whisk together the egg yolks in another bowl.
  3. Gradually pour in the blueberry mixture while whisking constantly.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 10 minutes.
  5. Remove from heat and stir in the butter until melted.
  6. Pour the blueberry curd over the cooled shortbread crust, spread evenly, and bake for an additional 10 minutes.
  7. Let cool completely before cutting into bars.

Notes

Use frozen blueberries if fresh are unavailable. Don't skip the lemon zest for added flavor. For clean cuts, use a sharp knife and wipe it clean between cuts.