Decadent Lemon Curd Squares (Printable version)

Tangy lemon curd on buttery shortbread, topped with fresh blueberries for a bright, flavorful dessert.

# Needed ingredients:

→ 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 (from 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)

# How to make it:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for removal.
02 - In a bowl, cream softened butter and 1/2 cup sugar until light. Stir in flour and salt until just combined. Press dough evenly into pan.
03 - Bake crust for 18 to 20 minutes until edges turn light golden. Remove but keep oven on.
04 - Whisk sugar and eggs in a bowl until smooth. Add lemon juice and zest, then whisk in flour until fully incorporated with no lumps.
05 - Pour lemon curd over hot crust, then evenly scatter blueberries on top. Optionally sprinkle 2 tablespoons sugar over berries.
06 - Return pan to oven and bake for 18 to 20 minutes until lemon curd is set but slightly jiggles in center.
07 - Allow to cool completely on a wire rack. Refrigerate at least 2 hours for cleaner slicing.
08 - Dust with powdered sugar if desired and cut into 16 squares.

# Expert Suggestions:

01 -
  • The contrast between buttery crust and tangy curd feels like a little celebration in every bite.
  • Blueberries add pops of juicy sweetness that balance the lemon perfectly.
  • It looks impressive but comes together with basic ingredients you probably already have.
  • These squares hold up beautifully in the fridge, so you can make them a day ahead without worry.
02 -
  • Pour the lemon curd onto the crust while it's still hot, or the layers won't bond properly.
  • Don't overbake the curd layer or it will turn rubbery instead of silky.
  • Use a sharp knife wiped clean between cuts for neat, professional-looking squares.
03 -
  • Use room-temperature eggs so they blend into the curd more smoothly without curdling.
  • Line the pan with parchment on all sides, not just the bottom, for the easiest removal.
  • Taste your lemons first, some are more tart than others, and you can adjust the sugar accordingly.
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