Decadent Lemon Curd Squares (Printable)

Tangy lemon curd atop buttery shortbread, finished with fresh blueberries for a luscious, bright dessert.

# 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 (from about 3 to 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 the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - Cream softened butter with 1/2 cup sugar until light and fluffy. Incorporate flour and salt until just combined. Press evenly into the bottom of the prepared pan.
03 - Bake the crust for 18 to 20 minutes or until edges turn lightly golden. Remove from the oven, keeping the oven temperature unchanged.
04 - In a large bowl, whisk together 1 cup sugar and eggs until smooth. Stir in lemon juice, lemon zest, and flour until fully combined with no lumps.
05 - Pour lemon curd mixture over the warm crust. Distribute blueberries evenly on top and, if preferred, sprinkle with 2 tablespoons granulated sugar.
06 - Return pan to the oven and bake for 18 to 20 minutes or until lemon curd is set but slightly jiggly in the center.
07 - Allow to cool completely in the pan on a wire rack. For neater slices, refrigerate for at least 2 hours before cutting.
08 - Dust with powdered sugar if desired. Slice into 16 squares and serve.

# Expert Advice:

01 -
  • The buttery crust melts against the sharp lemon in a way that feels both fancy and comforting at once.
  • Blueberries add little bursts of sweetness that balance the tang without stealing the show.
  • It slices beautifully and looks impressive even when you've had a chaotic baking day.
  • You can make it ahead and pull it from the fridge when company shows up unexpectedly.
02 -
  • Pour the lemon curd onto the crust while it's still hot or the layers won't bond properly and you'll end up with a slidey mess.
  • Don't overbake the second round or the lemon layer will turn grainy instead of creamy and custard-like.
  • Chilling really does matter for clean slices, I learned this after trying to cut warm squares and ending up with lemon soup on a crust.
03 -
  • Room temperature eggs blend into the curd faster and create a smoother texture without lumps.
  • Zest your lemons before you juice them, it's nearly impossible to zest a juiced lemon and you'll save yourself the frustration.
  • If the curd looks too loose after baking, don't panic, it firms up beautifully as it cools and chills.
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