Decadent Lemon Curd Squares (Printable Version)

Tangy lemon curd layered over buttery shortbread and topped with fresh blueberries for a perfect sweet bite.

# What You’ll Need:

→ 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 (about 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)

# Method:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Cream softened butter and 1/2 cup sugar until light and fluffy. Stir in flour and salt until just combined. Press evenly into prepared pan.
03 - Bake crust for 18–20 minutes until edges turn lightly golden. Remove from oven but keep oven temperature unchanged.
04 - Whisk sugar and eggs until smooth in a large bowl. Add lemon juice and zest, then mix in flour thoroughly until no lumps remain.
05 - Pour lemon curd mixture over warm crust. Evenly scatter blueberries on top. Optionally, sprinkle sugar over berries for added sweetness.
06 - Return pan to oven and bake 18–20 minutes, or until lemon curd is set but still slightly jiggly in the center.
07 - Allow dessert to cool completely in pan on a wire rack. For cleaner slicing, refrigerate for at least 2 hours before cutting.
08 - Dust with powdered sugar if desired. Cut into 16 squares and serve.

# Expert Hints:

01 -
  • The buttery shortbread crust melts in your mouth and holds up beautifully under the tangy lemon layer.
  • Fresh blueberries add bursts of sweetness and a gorgeous pop of color that makes every bite feel special.
  • You can make these a day ahead, and they actually taste better after chilling in the fridge overnight.
  • They're fancy enough for a dinner party but simple enough to throw together on a weeknight.
02 -
  • Pour the lemon curd over the crust while it's still hot—this helps the layers bond and prevents gaps or sliding.
  • Don't overbake the curd layer or it will crack and turn rubbery instead of staying creamy and smooth.
  • Chilling the squares in the fridge isn't optional if you want clean slices that hold their shape on a plate.
03 -
  • Use a microplane to zest your lemons before juicing them—it's faster and you won't waste any of that precious zest.
  • Let the squares chill overnight if you can—the flavors meld together and the texture becomes even more luscious.
  • Run your knife under hot water and wipe it dry between each cut for bakery-level clean edges.
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