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!
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
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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:
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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:
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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.
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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.