Thick and tangy blueberry lemon bars with a buttery shortbread crust, rich lemon curd filling, and fresh blueberries on the top! Simple yet delicious dessert.
1 ¼ cups flour
½ cup powdered sugar, plus more for dusting
1 tablespoon cornstarch
Pinch of salt
10 tablespoons butter, softened
1 ¼ cups granulated sugar
½ cup lemon juice
½ cup flour
1 cup fresh blueberries
Preheat oven to 350° F. Line an 8x8” square baking dish with parchment paper.
In a large bowl, mix together flour, powdered sugar, cornstarch, and salt. Using a pastry cutter, cut butter into flour mixture until it's very crumbly (see picture above). Alternatively, you can use two forks or pulse in a food processor.
Using your hands, press the crust mixture firmly into the bottom of the parchment-lined baking dish, and bake for 12 minutes.
While crust is baking, make the blueberry lemon filling. In a large bowl, whisk together eggs, sugar, and lemon juice until well combined. Slowly add flour to mixture, whisking fast to prevent clumps.
Pour filling over hot crust and drop blueberries evenly over the top.
Bake 25-30 minutes until filling is set. Keep in mind, the filling will still jiggle slightly when removed from the oven, but as the bars cool, they will firm up.
Let bars sit at room temperature until cooled then place in the refrigerator for no less than 2 hours before serving. Dust with powdered sugar and slice into 9-12 bars. If desired, top with candied lemon slices (recipe below).
Candied lemon slices:
1 lemon, thinly sliced
½ cup granulated sugar
1/3 cup water
Combine sugar and water in a large skillet or frying pan, and bring to a boil over medium-high heat. Cook until sugar dissolves, about 2-3 minutes. Add lemon slices and simmer until tender and liquid has been cooked off, about 8-10 minutes. Remove from pan and lay flat on parchment paper to dry for at least 2 hours. Store in a sealed container in the refrigerator.
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/thick-blueberry-lemon-bars/