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–+ servings

Thick Blueberry Lemon Bars

Rachel Riesgraf
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.
4.80 stars
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Servings 9 bars

Ingredients
  

Crust:

  • 1 ¼ cups flour
  • ½ cup powdered sugar plus more for dusting
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 10 tablespoons butter softened

Filling:

  • 4 eggs
  • 1 ¼ cups granulated sugar
  • ½ cup lemon juice
  • ½ cup flour
  • 1 cup fresh blueberries

Instructions
 

  • 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 the 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. Bake for 12 minutes.
  • While the crust is baking, make the blueberry lemon filling. In a large bowl, whisk together the eggs, sugar, and lemon juice until well combined. Slowly add flour to the mixture, whisking fast to prevent clumps.
  • Pour the filling over the hot crust and drop blueberries evenly over the top.
  • Bake 25-30 minutes until the filling is set. Keep in mind, the filling will still jiggle slightly when removed from the oven, but the bars will firm up as they cool.
  • Let the 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).

Notes

Candied lemon slices:

Ingredients:

  • 1 lemon, thinly sliced
  • ½ cup granulated sugar
  • ⅓ cup water

Instructions:

  1. Combine the sugar and water in a large skillet or frying pan and bring to a boil over medium-high heat. Cook until the sugar dissolves, about 2-3 minutes. Add the lemon slices and simmer until tender and liquid has been cooked off, about 8-10 minutes. Remove slices from the pan and lay flat on parchment paper to dry for at least 2 hours. Store in a sealed container in the refrigerator.

Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.

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