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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

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 8x8″ or 9x9″ 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.