Lemon Blueberry Squares

Buttery shortbread crust, tangy lemon filling and the goodness of blueberries.

LEMON BLUEBERRY SQUARES. Tangy and sweet lemon curd with juicy blueberries over a buttery shortbread crust.

During the holidays, I decided to make lemon squares as part of a gift for my friend Irka.  They’re one of her favorite treats. 🙂  When I searched online for recipe ideas, I didn’t realize how popular lemon squares are.  I guess they’re kind of a classic.  Lemon squares were invented by the Betty Crocker recipe team in 1963, and by the 1970′s, everyone was making them. (source joepastry.com)

LEMON BLUEBERRY SQUARES. Tangy and sweet lemon curd with juicy blueberries over a buttery shortbread crust.For this recipe, I chose to go with a traditional shortbread crust, using a 50/50 lemon filling to crust ratio for the perfect balance.  The lemon filling is not too sour or sweet, but refreshing and tangy.  I added blueberries to the recipe for some extra goodness and flavor. My twist to a classic.  So pucker up and have some lemon blueberry squares:)

LEMON BLUEBERRY SQUARES. Tangy and sweet lemon curd with juicy blueberries over a buttery shortbread crust.

Lemon Blueberry Squares

Ingredients

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup unsalted butter room temperature

2 large eggs

1 cup sugar

2 tbsp all-purpose flour

1/4 cup lemon juice (bottled or juice of about 1 lemon)

1/4 cup whipping cream**

1 cup or 1 small pint blueberries

Instructions

1) Preheat oven to 350°F

2) Butter and line with parchement paper an 8×8 metal baking pan

3) Whisk flour and powdered sugar together

4) Cut in butter until mixture is fine and crumbly (see below)

5) Press into pan and bake for 10-12 minutes or until the edges just turn golden brown

6) Meanwhile, whisk eggs and sugar, then flour, lemon juice and cream

7) Gently pour over hot crust, sprinkle in blueberries

8) Reduce oven temp to 325°F and bake for 20-25 minutes just until edges start to brown and centre is set

9) Cool completely and then refrigerate for 1 hour before cutting into squares

Squares can be refrigerated in an airtight container for up to 3 days

**The rest of the whipping cream can be frozen in an ice cube tray, then stored in a ziplock bag.  Simply take out what is needed for another recipe and thaw in refrigerator until ready to use.

Recipe by Little Sweet Baker

IMG_5232crust mixture fine and crumbly, ready to be pressed into pan

IMG_5233crust lightly golden after being baked for 10 minutes

IMG_5236lemon filling and blueberries all ready for final cook time, enjoy!

Comments

  1. Love the fact that you take photos throughout the recipe as opposed to just the end. It really helps to know that what you are making looks like the photos. 🙂

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