Lemon Blueberry Squares
Buttery shortbread crust, tangy lemon filling and the goodness of blueberries.
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)
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. There is a little bit of cream in the citrus curd for some depth and creaminess. I added blueberries to the recipe for some extra goodness and flavor. My twist to a classic. So pucker up baby and have some lemon blueberry squares:)
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 cream, 10%, 18% or 35%
- 1 cup or 1 small pint blueberries
Instructions
- Preheat oven to 350°F.
- Butter and line with parchment paper an 8x8 metal baking pan.
- Whisk flour and powdered sugar together.1 & 1/4 cups all-purpose flour, 1/2 cup powdered sugar
- Cut in butter until mixture is fine and crumbly.1/2 cup unsalted butter
- Press into pan and bake for 10-12 minutes or until the edges just turn golden brown.
- Meanwhile, whisk eggs and sugar.2 large eggs, 1 cup sugar
- Then whisk in the flour, lemon juice and cream.2 Tbsp all-purpose flour, 1/4 cup lemon juice, 1/4 cup cream
- Gently pour over hot crust, sprinkle in blueberries1 cup or 1 small pint blueberries
- Reduce oven temp to 325°F and bake for 20-25 minutes just until edges start to brown and centre is set
- Cool completely and then refrigerate for 1 hour before cutting into squares
I made these earlier today and they taste amazing! I love the texture and how presentable they are! Thank you for sharing!
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. 🙂
Thank you so much for the feedback Irka and for trying my recipes. Really appreciate it my friend:)