Blueberry Lemon Bars with Poppyseed Shortbread

Ingredients

• 1.5 cup all-purpose flour (For the shortbread crust)
• 0.5 cup unsalted butter (Melted; for the crust)
• 0.333 cup granulated sugar (For the crust)
• 1 tbsp poppy seeds (For the shortbread crust)
• 2 cup fresh blueberries (Cook and strain to obtain blueberry juice for the curd)
• 0.75 cup granulated sugar (For the blueberry curd)
• 2 large eggs (For the blueberry curd)
• 0.25 cup all-purpose flour (For the blueberry curd layer)
• 0.25 cup fresh lemon juice (For the blueberry curd)
• 0.75 cup granulated sugar (For the lemon curd)
• 2 large eggs (For the lemon curd)
• 0.5 cup fresh lemon juice (For the lemon curd)
• 2 tbsp lemon zest (Finely grated; for the lemon curd)
• 2 tbsp unsalted butter (Melted or softened; for the lemon curd)
• 2 tbsp powdered sugar (For dusting)
• 1 tbsp freeze-dried blueberry powder (For finishing; optional but recommended)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the finished bars out easily.

2. 2

   Make the shortbread crust: combine the flour, sugar, poppy seeds, and melted butter until a soft, crumbly dough forms.

3. 3

   Press the dough firmly and evenly into the prepared pan, taking the mixture all the way into the corners.

4. 4

   Bake the crust for about 18–22 minutes, until the edges are lightly golden and the center looks set. Remove it from the oven while preparing the fillings.

5. 5

   Prepare the blueberry juice for the curd by cooking the blueberries in a small saucepan over medium heat until they burst and become soft, about 5–8 minutes. Mash them gently, then strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much juice as possible. Discard the solids.

6. 6

   Whisk the strained blueberry juice with the sugar, eggs, flour, and lemon juice until smooth. Pour the blueberry mixture over the warm par-baked crust.

7. 7

   Return the pan to the oven and bake for about 12–15 minutes, until the blueberry layer is just set but still slightly soft in the center. Do not let it become fully firm or dry.

8. 8

   While the blueberry layer bakes, whisk together the sugar, eggs, lemon juice, lemon zest, and flour for the lemon curd until completely smooth and free of lumps. Stir in the butter until incorporated.

9. 9

   Carefully pour the lemon mixture over the partially set blueberry layer, pouring slowly so the two layers remain distinct.

10. 10

    Bake again for about 18–22 minutes, until the lemon layer is set around the edges and has only a slight jiggle in the center.

11. 11

    Cool the bars completely in the pan on a wire rack, then refrigerate for at least 1 hour, or until thoroughly chilled and firm enough to slice cleanly.

12. 12

    Lift the chilled slab out using the parchment overhang. Dust the surface with powdered sugar and freeze-dried blueberry powder, then cut into 16 squares with a sharp knife.

Notes

The source emphasizes par-baking the blueberry layer before adding the lemon curd so the finished bars have clean, distinct layers. Quantities and exact baking times were not visible in the provided description or transcript and have been estimated from a standard 8-inch pan of lemon bars. Keep refrigerated for cleaner slices; store covered in the refrigerator for up to 4 days.

Nutrition per serving

• dessert
• baked
• bars
• lemon
• blueberry
• shortbread
• vegetarian
• American baking