• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • bread and breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Lemon Blueberry Shortbread Bars

May 18, 2017 by theeverykitchen@gmail.com 37 Comments

Jump to Recipe Print Recipe

Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. A word of warning: You will want to eat each and every melt-in-your-mouth-AND-in-your-hands bar all by yourself!

Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. | theeverykitchen.com


Sooo… Butter is my favorite ingredient. Or food? Does it count as an entire food all by itself? If you’ve eaten it all alone with a spoon before (not that I have done this!), does it count as a food? (No really, I swear I haven’t done this. Have I been tempted? Yes.) I’m only asking if it counts as a food because, if so, butter and chocolate chip cookies are in a tight race.

Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. | theeverykitchen.com
Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. | theeverykitchen.com

In fact, Lemon Blueberry Shortbread Bars and Jacque Torres Chocolate Chip Cookies are in a tight race. I have proclaimed my infallible love for JT’s cookies for years now, but serve them to me on a silver platter next to Lemon Blueberry Shortbread Bars and I won’t know which to choose first. More challenging is that I won’t know which to choose last! Which flavor do I want to linger?

Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. | theeverykitchen.com
Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. | theeverykitchen.com

Which makes me think that my next big dessert experiment should be something like Chocolate Chip Cookie Shortbread Bars. And that shouldn’t be too hard because this recipe is kitchen experimentation-friendly. (Yes, that’s a thing or at least it is now.)

Here’s what I mean: I took the shortbread crust from my recipe for Caramel Apple Butter Bars (↓ look familiar?) and I switched out the filling.

Caramel Apple Butter Bars | www.theeverykitchen.com

Obviously, the original recipe has a caramel apple filling. To make Lemon Blueberry Shortbread Bars, I made a lemon curd (LOVE! Can we be British for a month or so and have tea and eat English scones and spread them with lemon curd #allthetime?), folded in blueberries, and put that right between the shortbread crust and the shortbread crumble. And PSA: The shortbread crust and the shortbread crumble are the same thing — You just divide the dough and do two different things with it, so it’s not extra work.

Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. | theeverykitchen.com
Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. | theeverykitchen.com

The end result is a sturdy twice-baked shortbread crust that is bursting with creamy, luscious lemon curd and juicy blueberries and finished with a softer, butteryer (it’s a word, yep), melt-in-your-mouth-and-in-your-hands-and-in-your-belly shortbread topping. Quite honestly, you need to have plans for these. If you don’t, you are likely going to eat them all yourself and, I dunno, if you’re like me, maybe that will make you a little proud.

Chocolate Chip Cookie Shortbread Bars Coming Soon.

Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. | theeverykitchen.com
Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. | theeverykitchen.com
5 from 5 votes
Print

Lemon Blueberry Shortbread Bars

Lemon Blueberry Shortbread Bars are bursting with luscious lemon curd and juicy blueberries. This recipe will be the star of all of your summer parties. A word of warning: You will want to eat each and every melt-in-your-mouth-AND-in-your-hands bar all by yourself!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 16 bars
Calories 265 kcal
Author Danielle Cushing

Ingredients

For the shortbread crust:

  • 1 cup (2 sticks) unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Zest of one lemon
  • 2 cups all-purpose flour

For the filling:

  • 3 egg yolks
  • 1 whole egg
  • 1/2 cup sugar
  • 1/3 cup lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter cut into smaller pieces
  • 1 1/2 tablespoons Greek yogurt
  • 1 1/4 cup blueberries divided

Instructions

  1. Preheat oven to 350 degrees F. Line an 8×8″ or 9×9″ baking pan with foil. Leave an overhang on the sides. Set aside.

To make the shortbread crust:

  1. In a large bowl, beat together butter, sugar, and powered sugar. Add vanilla, salt, and lemon zest and beat until well-combined. Mix in flour to form a soft dough. Press 2/3 of the dough evenly into the bottom of the prepared pan to form a crust. Reserve the other 1/3 portion of dough in the refrigerator. Bake 15-18 minutes while you prepare the filling.

To make the filling:

  1. In a medium saucepan whisk together egg yolks, whole egg, and sugar until combined. Add lemon juice and salt and whisk until well combined, about 30 seconds. Place over medium-low heat and add butter. Cook, stirring constantly, until the curd thickens, about 6 minutes. Once thickened, stir in Greek yogurt. Fold in 1 cup blueberries, then pour the curd into the warm crust, spreading evenly.

  2. Sprinkle the bars with remaining 1/4 cup blueberries and crumble the remaining crust evenly on top. Return to the oven and bake another 25-30 minutes or until filling is bubbly. Remove from oven and cool completely on a wire rack. Best stored in the refrigerator.

Lemon Blueberry Shortbread Bars | A word of warning: You will want to eat each and every melt-in-your-mouth-AND-in-your-hands all by yourself. | theeverykitchen.com

More from my site

  • Caramel Apple Butter BarsCaramel Apple Butter Bars
  • Fresh Fig & Lemon Cream TartFresh Fig & Lemon Cream Tart
  • Easy Rhubarb Zucchini BreadEasy Rhubarb Zucchini Bread
  • Happy 1st Birthday! (Raspberry Greek Yogurt Cake with Lemon Buttercream)Happy 1st Birthday! (Raspberry Greek Yogurt Cake with Lemon Buttercream)
  • Caramel Apple Butter BarsCaramel Apple Butter Bars
  • Skinny and Seasoned Salty DogSkinny and Seasoned Salty Dog

Filed Under: 4th of july, cookies and bars, dessert, easter, favorites, labor day, memorial day, mother's day Tagged With: bars, blueberry, butter, curd, lemon, shortbread

Previous Post: « Paleo Southern Biscuits + Life Things
Next Post: Skinny and Seasoned Salty Dog »

Reader Interactions

Lemon Feta Chicken Sliders

The secret to my recipe for Guinness Chocolate Cake with Bailey's Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can't resist eating... even for breakfast! | theeverykitchen.com

Guinness Chocolate Cake with Bailey’s Buttercream

My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth. | theeverykitchen.com

Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

Toasted Pistachio Orange Biscotti

Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless. #boozy #pie #dessert | theeverykitchen.com
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. #glutenfree #appetizer #holidayrecipe | theeverykitchen.com
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Comments

  1. Gloria @ Homemade & Yummy

    May 18, 2017 at 4:41 pm

    5 stars
    I LOVE lemon curd. The lemon blueberry combo is ALWAYS a hit. Shortbread is so good, but most people only make it during the holidays. Since blueberries are my favourite berry, LEMON anything is on the top of my list…and shortbread is divine….these are a winner. Perfect to take to a potluck…awesome for entertaining. I have printed out the recipe.

    Reply
    • theeverykitchen@gmail.com

      May 18, 2017 at 9:01 pm

      5 stars
      Thanks so much, Gloria! Lemon Blueberry is one of my favorite combinations, for sure! I also love Lemon Blueberry Pancakes! (These are better than pancakes for summer BBQs though ;-)…)

      Reply
  2. Marie-Pierre Breton

    May 19, 2017 at 8:35 am

    THis is my kind of dessert! Nothing like blueberries! This looks so fluffy and moist, nothing like a good shortbread to start summer!

    Reply
    • theeverykitchen@gmail.com

      May 19, 2017 at 9:21 pm

      You forgot “buttery.” 🙂

      Reply
  3. nicole shillings

    May 19, 2017 at 9:15 am

    You had me at Lemon Blueberry… my favorite combo! These look delicious!!!! So excited!

    Reply
    • theeverykitchen@gmail.com

      May 19, 2017 at 9:22 pm

      I’m also a huge lemon-blueberry fan!

      Reply
  4. Eileen

    May 19, 2017 at 3:08 pm

    I love lemon, I love blueberries and I love shortbread. So I’m positive I would love these cookies.

    Reply
    • theeverykitchen@gmail.com

      May 19, 2017 at 9:22 pm

      They are hard NOT to love!

      Reply
  5. Sarah James @ Tales From The Kitchen Shed

    May 20, 2017 at 7:48 am

    5 stars
    What a delicious shortbread recipe, I love the idea of blueberries with the lemon curd on top of buttery shortbread and topped with it too, yum!

    Reply
    • theeverykitchen@gmail.com

      May 20, 2017 at 11:53 am

      Thanks Sarah! You can stick anything you want between the shortbreads. I’ve done caramel apple in the past!

      Reply
  6. Nicole

    May 20, 2017 at 11:26 am

    5 stars
    Nice to find a fellow butter lover! These sound so yummy and I’m sure they will be perfect for the bake sale at school. I’m going to check out the caramel apple bars too!

    Reply
    • theeverykitchen@gmail.com

      May 20, 2017 at 11:54 am

      Oh yea! I love the idea of contributing to a bake sale. They will SELL OUT! So much better than your run-of-the-mill baked goods. 🙂

      Reply
  7. Melissa

    May 20, 2017 at 6:52 pm

    Oh my gawd! These look like my new favourite dessert! When I saw shortbread I was hooked and then you go and add blueberry and lemon?! Done, these are next on my list to make for sure! YUM

    Reply
    • theeverykitchen@gmail.com

      May 21, 2017 at 8:11 pm

      You MUST! A winner for sure! Thanks for visiting, Melissa. 🙂

      Reply
  8. Lynne Curry

    May 20, 2017 at 8:12 pm

    This dessert is an amazing combination of flavors. Wonderful.

    Reply
    • theeverykitchen@gmail.com

      May 21, 2017 at 8:11 pm

      Thanks, Lynne! Lemon + blueberry is always good!

      Reply
  9. Sarah

    May 21, 2017 at 3:38 pm

    5 stars
    These sound amazing! I love lemony desserts!

    Reply
    • theeverykitchen@gmail.com

      May 21, 2017 at 8:14 pm

      Me too! Classic Lemon Bars are always awesome too!

      Reply
  10. April

    May 21, 2017 at 5:29 pm

    Yummy! I would eat the whole pan, haha. Butter is your favorite ingredient too? LOL. These look too good to share. Delicious!

    Reply
    • theeverykitchen@gmail.com

      May 21, 2017 at 8:15 pm

      I would have eaten the whole pan too. Thankfully, I have helpful friends.

      Reply
  11. Yvonne

    June 26, 2019 at 1:56 am

    Hi there, I plan to make this today for a friend’s birthday. I was wondering if I goild use parchment paper instead of foil. I wise a gas oven and sometimes I realise that the foil makes my bakes brown a bit too quickly.

    Reply
    • Yvonne

      June 26, 2019 at 1:58 am

      Please excuse my typos.

      Hi there, I plan to make this today for a friend’s birthday. I was wondering if I could use parchment paper instead of foil. I use a gas oven and sometimes I realise that the foil makes my bakes brown a bit too quickly.

      Reply
      • theeverykitchen@gmail.com

        June 30, 2019 at 7:58 pm

        Hi Yvonne,
        Using parchment would be just fine! Let me know how they turn out!

        Reply
        • Yvonne

          December 1, 2019 at 4:52 am

          I have made this 3 times now and they are absolutely amazing. I paired them with homemade vanilla custard! It’s out of this world! Thank you for sharing such am amazing recipe

          Reply
          • theeverykitchen@gmail.com

            December 28, 2019 at 2:10 pm

            VANILLA CUSTARD! Now I need to get your recipes for THAT!

  12. Anna

    July 2, 2019 at 10:21 am

    This looks so delicious! I have a lot of store bought lemon curd that I am trying to get rid of and was wondering if I could use that in place of making it from scratch. If so, how much do I use?

    Reply
    • theeverykitchen@gmail.com

      July 2, 2019 at 8:38 pm

      Hi Anna, Absolutely substitute your store-bought lemon curd! The lemon curd in my recipe above yields about 1 cup. I would start with about 2/3 cup and spread it evenly in the 9×9 or 8×8 pan. You’ll have to use your judgement to add the last 1/3 cup. Good luck. I’d love to hear how it turns out! Tag me on Instagram @theeverykitchen!

      Reply
      • Anna

        July 2, 2019 at 8:53 pm

        Perfect! So then I just need to add the greek yogurt and blueberries to the lemon curd?

        Reply
  13. Kathy

    July 21, 2019 at 3:26 am

    I made these delicious Lemon Blueberry Shortbread Bars! They taste AWESOME! The only thing I did differently was to also add some extra lemon zest on top of the remaining crumble before I baked it!😘

    Reply
    • theeverykitchen@gmail.com

      July 29, 2019 at 9:10 am

      Hi Kathy,
      I’m so pleased you enjoyed them! Thank you so much for taking the time to let me know!

      Reply
  14. Brooklyn Castro

    September 5, 2019 at 10:15 pm

    HI- if I want to make this using store-bought curd, do I still need to add the greek yogurt? Thank you!

    Reply
    • theeverykitchen@gmail.com

      September 12, 2019 at 6:47 am

      Hi Brooklyn, Nope, you don’t need too. However, either way won’t change the recipe too much!

      Reply
  15. Tabitha

    August 1, 2020 at 1:36 pm

    Can I use frozen blueberries? If so, would I need to thaw them?

    Reply
    • theeverykitchen@gmail.com

      December 22, 2020 at 8:34 am

      Hi Tabitha, You can almost always use frozen blueberries in place of fresh ones when baking. No thawing required!

      Reply
  16. Tami Henriksen

    May 21, 2021 at 11:42 pm

    Thinking about making these but trying to figure out how you get 16 bars out of a 8 x 8 pan?

    Reply
    • theeverykitchen@gmail.com

      August 6, 2021 at 5:01 pm

      That would be simple! Cut each side into fours. They will be 2-inch squares.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Copyright © 2023 · Foodie Pro & The Genesis Framework