Description
Delicious Blueberry Curd Bars featuring a buttery crumb crust topped with a tangy, smooth blueberry curd. These bars combine the sweetness of fresh blueberries with the bright flavors of lemon, making a perfect dessert or snack for warm weather or any occasion.
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 the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Make the crust dough: In a bowl, cream together softened butter and sugar until the mixture is light and fluffy. Then, mix in the all-purpose flour and salt until a crumbly dough forms.
- Bake the crust: Press the dough evenly into the prepared pan and bake for 20–22 minutes or until the crust is lightly golden. Remove from the oven and let cool slightly.
- Cook the blueberries: While the crust bakes, place blueberries in a saucepan over medium heat. Cook them until they burst and release their juices, about 5–7 minutes.
- Blend and strain the blueberry mixture: Blend the cooked blueberries with lemon juice and lemon zest until smooth. For a silky texture, you can strain the mixture to remove skins, though this step is optional.
- Prepare the curd base: In a heatproof bowl, whisk together the eggs and sugar until smooth. Slowly incorporate the warm blueberry mixture into the eggs while whisking continuously to prevent curdling.
- Thicken the curd: If desired, add cornstarch to the mixture for extra thickness. Cook the mixture over a double boiler or on low heat, stirring constantly until it thickens, approximately 10 minutes.
- Finish the curd: Remove the curd from heat and stir in the unsalted butter until the mixture is smooth and glossy.
- Assemble the bars: Pour the blueberry curd over the slightly cooled crust and spread evenly to smooth the top.
- Bake to set the curd: Return the pan to the oven and bake for an additional 10–12 minutes to help set the curd layer.
- Chill before serving: Allow the bars to cool completely, then refrigerate for at least 2 hours before slicing into 16 servings.
Notes
- For a thicker curd, adding the optional cornstarch helps achieve a firmer texture.
- Straining the blended blueberry mixture is optional but recommended for a smoother curd without blueberry skins.
- Use fresh or frozen blueberries; if using frozen, thaw before cooking.
- Ensure the eggs are whisked continuously during cooking to prevent scrambling.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
