Silky smooth, very berry blueberry curd baked onto a thick layer of buttery lemon shortbread.
It’s not the first time I’ve redone an older recipe, but I think it’s the first I’ve decided to address it in this way, with a new recipe and post. There is already a blueberry lemon curd bar recipe on this site, but here we are with an updated version. I didn’t want to change the original, it yields a better balance of lemon to blueberry (these here are much more berry forward) and since that recipe is older and has already been enjoyed by many, I didn’t want to change what may have become a staple for some readers.
That said; there were issues that kept coming up with those bars: how much resulting lemon blueberry juice should be used for the curd, and more worryingly, the bars were often not setting, even after baked. We’re going to rectify both of those things by using my new blueberry curd recipe, which is built to be made as *both* a spread (albeit a thicker one) and will bake nicely as bars or even a pie.
Here I’m sticking with the initial formula but simplified: we’re throwing everything in a food processor and letting it do the work for us. Then, press it into the base of the pan and bake it.
Now you already have the blueberry curd recipe, maybe you’ve even made it already? All the tips and ingredient info you need is on that page.
But for these bars we’re going to add a bit more starch, to help them really ‘set’ so we’ll get some gorgeous clean cuts. Yes, you can whisk in the starch AFTER you’ve made the curd, when it’s completely cold, isn’t that awesome?!
Then bake! Take them out when only the center jiggles. The edges should be set. The rest will become more solid after you take it out of the oven and it cools. Chill, then slice!
Yes, we’ve done it! Bake the bars as directed below and then make a meringue to top them with. Use the meringue from this recipe. For the ones you see in the photo, I added some blueberry powder (from ground and sifted freeze dried blueberries). It didn’t fully dissolve but it did flavor it (and turned parts of the meringue blue, lol!). If I did it again I’d make this meringue, using blueberry juice – that meringue works better because it’s naturally wetter so the powder will get absorbed (you could also skip the powder in this case as the juice will give it flavor).
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