Decadent Lemon Curd Blueberry (Printable version)

Tangy lemon curd meets buttery shortbread and fresh blueberries in this irresistible layered dessert.

# 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)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a bowl, cream softened butter with 1/2 cup sugar until light and fluffy. Incorporate flour and salt until just combined. Press dough evenly into prepared pan.
03 - Bake crust 18–20 minutes until edges turn lightly golden. Remove from oven but keep oven on.
04 - Whisk sugar and eggs until smooth. Add lemon juice and zest, then whisk flour in until no lumps remain.
05 - Pour lemon curd mixture over hot crust. Evenly distribute blueberries atop, optionally sprinkling with 2 tablespoons sugar for extra sweetness.
06 - Return pan to oven and bake 18–20 minutes until lemon curd is set but slightly jiggles in the center.
07 - Cool completely in pan on wire rack. For cleaner slices, chill at least 2 hours before cutting.
08 - Dust with powdered sugar if desired and cut into 16 squares.

# Expert Tips:

01 -
  • The buttery shortbread base melts against the sharp lemon curd in a way that feels almost unfair.
  • Blueberries add bursts of sweetness that keep each bite from being one-note.
  • They slice cleanly and hold up beautifully on a platter, no wilting or weeping.
  • You can make them a day ahead and they actually taste better after a night in the fridge.
02 -
  • Do not overbake the lemon layer or it will turn grainy and lose that silky texture.
  • Use room temperature butter for the crust, cold butter will not cream properly and the dough will be crumbly in the wrong way.
  • Fresh lemon juice is non-negotiable, bottled juice tastes tinny and dull next to the real thing.
  • Chilling before slicing is the difference between clean squares and a messy pile of delicious rubble.
03 -
  • Zest your lemons before you juice them, it is nearly impossible to zest a juiced lemon and you will wish you had planned ahead.
  • If the curd looks like it is browning too fast, tent the pan loosely with foil for the last few minutes of baking.
  • Run your knife under hot water and wipe it dry between cuts for the cleanest, most professional-looking squares.
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