Silky Blueberry Curd Bars with Buttery Lemon Bliss

Delightful Blueberry Curd Bars with a silky smooth blueberry filling and buttery lemon crust; a must-try dessert.

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Prep Time 15

Cook Time 50

Chilling Time 2

Total Time 3 5

Servings: 9 bars

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shortbread Crust

2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
0.5 cups Granulated Sugar Adds sweetness to balance the flavors.
0.5 cups Powdered Sugar Ensures a tender texture.
0.25 teaspoons Fine Sea Salt Enhances overall flavor.
2 tablespoons Lemon Zest Fresh zest from lemons.
140 grams Unsalted Butter Cold and sliced; can use vegan butter.

For the Blueberry Filling

1 cup Blueberry Curd Can replace with raspberry curd.
0.5 tablespoon Tapioca or Cornstarch Helps the curd hold its shape.

Equipment

food processor
8x8 or 9x9 pan
Oven

Method

Step-by-Step Instructions for Blueberry Curd Bars

Prepare Blueberry Curd: Make your blueberry curd in advance and let it cool before layering.
Preheat Oven: Set your oven to 350°F (175°C) for optimal baking.
Make Shortbread Base: Combine flour, sugars, salt, and zest in a food processor; add butter until mixed.
Bake: Place the shortbread crust in the oven and bake for 25-30 minutes until golden brown.
Combine and Bake Curd: Mix cornstarch into the curd, pour over crust, and bake for an additional 15-20 minutes.
Cool and Chill: Let bars cool for 30 minutes before refrigerating for at least 2 hours.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Slice with a hot, dry knife for clean cuts and store in the refrigerator for freshness.

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