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

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lemon blueberry squares

Lemon Blueberry Squares


  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 minutes
  • Yield: 9

Description

These lemon blueberry squares are buttery, tangy and full of juicy blueberries.


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

  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
  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

Notes

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

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: lemon blueberry square recipe, easy lemon blueberry squares

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