Description

These Blueberry Curd Bars feature a buttery, tender crust topped with a luscious, tangy blueberry lemon curd. Perfectly balanced between sweet and tart, these bars offer a refreshing dessert that’s ideal for spring and summer gatherings. The curd is cooked gently to a smooth, creamy consistency and baked to set over a golden crust, resulting in a delightful texture combination.

Ingredients

Scale

For the Crust:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt

For the Blueberry Curd:

2 cups fresh or frozen blueberries
3/4 cup granulated sugar
3 large eggs
1/4 cup lemon juice (about 2 lemons)
1 tbsp lemon zest
4 tbsp unsalted butter
1 tbsp cornstarch (optional, for extra thickness)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
Make the Crust Dough: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Then, add the flour and salt, mixing until a crumbly dough forms that holds together when pressed.
Bake the Crust: Press the dough evenly into the prepared baking pan. Bake for 20–22 minutes, or until the crust turns lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
Cook Blueberries: Place the blueberries in a saucepan over medium heat. Cook them until they burst and release their juices, about 5–7 minutes, stirring occasionally.
Blend and Strain: Blend the cooked blueberries with lemon juice and lemon zest until smooth. For a finer texture, strain the mixture through a sieve to remove the skins, though this step is optional.
Mix Eggs and Sugar: In a heatproof bowl, whisk together the eggs and sugar until smooth and well combined.
Combine Blueberry Mixture with Eggs: Slowly whisk the warm blueberry mixture into the egg and sugar mixture to temper the eggs, ensuring they do not scramble.
Thicken the Curd: If using, add cornstarch now. Cook the mixture over a double boiler or on low heat, stirring constantly for about 10 minutes until it thickens enough to coat the back of a spoon.
Finish the Curd: Remove from heat and stir in the butter until fully melted and the curd is silky smooth.
Assemble and Bake: Pour the blueberry curd over the baked crust, smoothing out the top evenly. Return the pan to the oven and bake for another 10–12 minutes to set the curd firmly.
Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for at least 2 hours to fully set before slicing into squares.

Notes

For extra smooth curds, straining the blueberry mixture helps remove skins and seeds.
Cornstarch is optional but recommended if you prefer a thicker curd that holds perfectly.
Use fresh or frozen blueberries; if frozen, do not thaw before cooking.
Ensure to temper the eggs when adding the warm blueberry mixture to prevent curdling.
Store bars in the refrigerator and consume within 3-4 days for optimal freshness.