Description
These Blueberry Curd Bars combine a buttery, crisp crust with a tangy, smooth blueberry lemon curd filling. Perfectly balanced between sweet and tart, these bars are a delightful treat for any occasion, offering a refreshing burst of blueberry flavor in every bite.
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)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Make crust dough: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Then incorporate the flour and salt until the mixture forms a crumbly dough.
- Bake crust: Press the dough evenly into the prepared pan and bake for 20 to 22 minutes until the crust turns lightly golden. Remove from oven and let it cool slightly.
- Cook blueberries: While the crust bakes, place the blueberries in a saucepan over medium heat. Cook for 5 to 7 minutes until the berries burst and release their juices.
- Blend and strain blueberry mixture: Blend the cooked blueberries with lemon juice and lemon zest until smooth. Optionally, strain the mixture to remove skins for a refined texture.
- Combine eggs and sugar: In a heatproof bowl, whisk together the eggs and granulated sugar until smooth and well incorporated.
- Incorporate blueberry mixture: Slowly add the warm blueberry blend to the egg and sugar mixture, whisking constantly to combine.
- Thicken the curd: If using, stir in cornstarch. Cook the mixture over a double boiler or on low heat, stirring continuously for about 10 minutes until the curd thickens.
- Add butter and smooth curd: Remove from heat and stir in butter until the curd is smooth and creamy.
- Assemble and bake: Pour the blueberry curd over the slightly cooled crust and smooth the top. Bake again at 350°F for 10 to 12 minutes to help set the curd.
- Cool and chill: Allow the bars to cool completely, then refrigerate for at least 2 hours before slicing into 16 bars for serving.
Notes
- Using fresh blueberries provides the best flavor, but frozen blueberries work well too.
- Straining the blueberry curd is optional but recommended for a smooth texture.
- The cornstarch is optional but helps the curd set firmer for cleaner slices.
- Be careful when whisking the egg mixture with the hot blueberry blend to avoid scrambling the eggs.
- Refrigerate bars well to ensure they hold their shape when sliced.
