Description
Indulge in the perfect balance of buttery shortbread, tangy lemon, and sweet blueberries with these delightful Lemon Blueberry Shortbread Bars. Easy to make and even easier to enjoy, these bars are a great treat for any occasion.
Ingredients
Scale
Shortbread:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
Blueberry Layer:
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar (for blueberries)
Lemon Filling:
- 1/2 cup lemon juice (freshly squeezed)
- 1 (14-ounce) can sweetened condensed milk
- 2 large egg yolks
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang.
- Make the Shortbread: Cream butter and sugar, mix in flour, salt, and lemon zest. Press dough into pan and bake.
- Prepare Blueberry Layer: Toss blueberries with cornstarch and sugar.
- Make Lemon Filling: Whisk lemon juice, sweetened condensed milk, and egg yolks until smooth.
- Assemble and Bake: Scatter blueberries over baked crust, pour lemon mixture on top, and bake until set.
- Cool and Serve: Let cool, refrigerate, slice, and dust with powdered sugar if desired.
Notes
- You can use frozen blueberries without thawing, but increase the cornstarch to 1 1/2 tablespoons to prevent excess moisture.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
