Decadent Lemon Curd Squares (Printable Version)

Tangy lemon curd over buttery shortbread, crowned with juicy blueberries for a delightful sweet treat.

# Ingredient List:

→ 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 the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, cream together softened butter and 1/2 cup sugar until light and fluffy. Stir in flour and salt until just combined. Press evenly into 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 sugar and eggs in a large bowl until smooth. Add lemon juice and zest then whisk in flour until fully combined and free of lumps.
05 - Pour lemon curd mixture over warm crust. Evenly scatter blueberries on top. Optionally sprinkle with 2 tablespoons sugar for added sweetness.
06 - Return pan to oven and bake for 18 to 20 minutes until the curd is set and slightly jiggly in the center.
07 - Allow to cool completely in pan on wire rack. Chill in refrigerator for at least 2 hours for clean slicing.
08 - Dust with powdered sugar if desired and cut into 16 squares.

# Expert Tips:

01 -
  • The balance of tart and sweet feels fancy but comes together without complicated techniques.
  • That shortbread base stays crisp even under the creamy lemon layer, something I never expected the first time I pulled it from the oven.
  • Blueberries bake into jammy pockets that contrast perfectly with the smooth curd.
  • Leftovers keep beautifully in the fridge for days, getting even better as the flavors meld.
02 -
  • Pour the lemon mixture onto the crust while its still hot from the oven, this helps the layers fuse instead of separating later.
  • Dont skip chilling, warm curd will smear and make a mess when you try to cut it.
  • If your blueberries are huge, slice them in half so they sit flatter and bake more evenly.
03 -
  • Zest your lemons before juicing, its nearly impossible to zest a squeezed lemon and youll need every bit of that fragrant oil.
  • Use a sharp knife dipped in hot water and wiped dry between cuts for bakery-level clean edges.
  • If the curd seems too loose after baking, let it chill longer, it firms up beautifully in the cold.
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