Decadent Lemon Curd Squares (Printable)

Tangy lemon curd over a buttery crust with juicy blueberries create an irresistible layered dessert.

# What You 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 (approximately 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)

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - In a mixing bowl, cream the softened butter with 1/2 cup sugar until light and fluffy. Stir in 2 cups flour and 1/4 teaspoon salt just until combined. Press evenly into the bottom of the prepared baking pan.
03 - Bake the crust for 18 to 20 minutes until lightly golden around the edges. Remove from oven but keep it on.
04 - In a large bowl, whisk together 1 cup sugar and eggs until smooth. Add lemon juice and zest, then incorporate flour until mixture is fully combined and free of lumps.
05 - Pour the lemon curd mixture evenly over the hot shortbread crust. Distribute blueberries across the surface. Sprinkle 2 tablespoons sugar over the berries if extra sweetness is desired.
06 - Return pan to the oven and bake for 18 to 20 minutes, or until lemon curd sets and gently jiggles in the center.
07 - Allow to cool completely in the pan on a wire rack. For clean slices, refrigerate for at least 2 hours before cutting.
08 - Optional dust with powdered sugar before slicing into 16 squares and serving.

# Expert Tips:

01 -
  • The crust stays crisp even under all that tangy lemon curd, holding its shape when you bite in.
  • Blueberries add little bursts of sweetness that balance the brightness without fighting it.
  • It slices clean after chilling, so you can plate it without the mess.
  • One pan does all the work, and you can make it the day before.
02 -
  • Pour the lemon curd onto the crust while it's still hot, or the layers won't bond and you'll end up with a gap.
  • Don't overbake the second round or the curd will crack and turn rubbery instead of silky.
  • If you skip the chill time, the squares will slump and fall apart when you try to lift them.
03 -
  • Use a bench scraper or a thin, sharp knife dipped in hot water to cut perfect squares without tearing the curd.
  • Zest your lemons before juicing them, it's nearly impossible to zest a juiced lemon and you'll save yourself frustration.
  • Taste your lemon juice before adding it, some lemons are sweeter than others and you might want an extra tablespoon for more punch.
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