Tart but sweet in the most special way that only comes from combining blueberries and lemon. The curd is smooth and the shortbread crust is crumbly, thick and lemony.
Lemon curd bars turned into Blueberry Curd bars
I’d seen these lemon bars via Melissa Clark awhile ago, and planned to make them with the bags of meyer lemons I had on hand. But then I imagined the blueberry curd on top and… ooof. Wouldn’t that be a recipe worth developing?
So here we are. I used Liren’s method of cooking the berries in lemon juice to extract the blueberry juice, and then adjusted Clark’s recipe . AND GUYS, THESE ARE DIVINE!!!
The bars are both tart from the lemons and sweet from the blueberries. Somehow you get both without one taste overpowering the other. The crust (nice and thiccc) is a wonderful lemony shortbread vehicle. I’m obsessed!
Notes and tips to make Blueberry Lemon Bars
To ensure your curd sets after baking, make sure to bring the curd to a boil and then let it boil for just 30-45 seconds afterwards.
I didn’t add zest to keep a smooth texture but if you would like to add some to the curd, go for it! Definitely don’t skip it in the crust though – it’s amazing.
These are easiest to cut once they have been in the freezer for a bit. They even taste good straight from the freezer because the curd doesn’t freeze.
If you’d like to, you can use a 50/50 mixture of butter and olive oil in the curd instead of all butter.
Recipe for Blueberry Lemon Bars
Blueberry Lemon Curd Bars
Tart but sweet in the most special way that only comes from combining blueberries and lemon. The curd is smooth and the shortbread crust is crumbly, thick and lemony!
Preheat oven to 325 F. Line an 8×8 inch square pan with parchment paper to form a sling on each side.
In a large bowl add all the dry ingredients for the crust and whisk together.
Using a pastry knife, cut in the butter until it becomes pea sized. Use your hands to smooth the rest of the butter into the dough until crumbly and all flour is coated (alternatively, pulse all ingredients in a food processor).
Press crust dough into the bottom of the pan and bake it for 30 minutes, until crust is golden.
While crust is baking, make the filling:
In a pot, cook blueberries and lemon juice on medium until berries soften. Use the back of a wooden spoon to press the blueberries to release their juices.
Press the blueberry mix through a fine mesh sieve, scraping the bottom of the sieve to get all the juice. You’ll need ¾ cup of juice to make the curd (no more).
Return the blueberry juice to the pot, with the heat off. Once it is cool enough, add the salt, sugar, eggs, yolks, and starch. Whisk to combine.
Turn the heat on and add the butter, whisking frequently as butter melts.
The curd will thicken after about 5 minutes or more, stir it often as it thickens. Let it come to a boil and then sit for about 30 seconds.
Over a bowl place a fine mesh sieve. Pour the curd through the sieve, pressing down to get as much out as possible.
When the crust is golden, remove from oven and pour in the curd. Return to the oven.
Bake for 10-15 minutes until the curd is set.
Let the bars cool at room temperature and then place in the fridge.