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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!
Prep Time 30 minutes
Cook Time 40 minutes


  • 1 8 or 9" square pan


Thick Lemon Shortbread Crust

  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 3 tablespoons powdered sugar
  • Zest of 1 lemon
  • ¼ teaspoon fine sea salt
  • 10 tablespoons unsalted butter cut into cubes

Blueberry Lemon Curd Filling

  • 2 cups fresh blueberries
  • ½ cup freshly squeezed lemon juice
  • ¼ teaspoon fine sea salt
  • 1 cup sugar
  • 2 eggs
  • 3 egg yolks
  • 1/2 tablespoon tapioca starch or cornstarch
  • 6 tablespoons unsalted butter


  • 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.