Crunchy Salty Sweet

Rule #1 of summertime desserts: must include fruit…preferably berries. Obviously this rule is completely optional and not really a rule at all, but this recipe is so delicious you should just go with it.

I was definitely intimidated by lemon curd, since I’d never made it before. But, once again, I found myself with a ton of leftover egg yolks, so I thought I’d give it a try. It turns out, it was really similar to making pudding, and as long as you have a strong arm (and some patience), it’s not too hard at all!

The lemon curd is super tangy, and paired with the rich shortbread and sweet blueberries, it literally has everything I could ever ask for in a summertime dessert.

Preheat the oven to 350 degrees.

Put the flour and powdered sugar in a food processor and process for 2-3 seconds.

Add the butter pieces and process to blend, 8 to 10 seconds, and process until the mixture resembles coarse meal, pulsing in 1 second increments, 4-5 times.

Pour about 2/3 of the shortbread on a parchment lined 9×13 baking sheet. Press the shortbread into an even layer. Place the other 1/3 into the fridge to keep chilled.

Bake the shortbread for 16-18 minutes. Remove from oven and set aside.

In a medium saucepan, with no heat, whisk together the egg yolks, whole eggs and sugar until combined. Add the lemon juice and salt and whisk until well combined.

Add the butter pieces and turn on the heat to medium-low. Stir constantly with a whisk, until the curd thickens. It will take 7 or 8 minutes.

Remove the curd from the heat and whisk in the half and half.

Strain the lemon curd if you see any lumps (I definitely had lumps), you want it to be as smooth as possible.

Fold 1/2 cup of the blueberries into the curd.

Pour the curd onto the crust. Spread as smoothly as you can. Add the remainder of the blueberries, and spread across the crust so they’re distributed evenly.

Remove the reserved shortbread from the fridge, and crumble over the top of the blueberries and lemon curd. I like to to squeeze some of the shortbread in my fist to break into large pieces, and leave some of the shortbread very crumbly.

Bake for 14 or 15 minutes, some of the blueberries will burst. I took a fork to the remainder of the blueberries to burst them all.

Let the bars cool, and cut into 16 bars.

Sift about 2 tablespoons of powdered sugar over the bars.

Serve slightly warm, or chilled. Both are delicious!!

 

---

Adapted from: The Kitchen McCabe

Makes: 16 bars

Prep: 20 minutes, Cook: 40 minutes, Total: 60 minutes

• 2 cups all-purpose flour
• 1/2 cup powdered sugar, plus more for dusting
• 1 cup butter, cold, cut into cubes (2 sticks)
• 4 large egg yolks
• 1 large egg
• 1/2 cup sugar
• 1/2 cup lemon juice (about 3 lemons)
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into 4 pieces
• 2 tablespoons half & half
• 1 1/4 cup Blueberries

Preheat the oven to 350 degrees.

Put the flour and powdered sugar in a food processor and process for 2-3 seconds.

Add the butter pieces and process to blend, 8 to 10 seconds, and process until the mixture resembles coarse meal, pulsing in 1 second increments, 4-5 times.

Pour about 2/3 of the shortbread on a parchment lined 9×13 baking sheet. Press the shortbread into an even layer. Place the other 1/3 into the fridge to keep chilled.

Bake the shortbread for 16-18 minutes. Remove from oven and set aside.

In a medium saucepan, with no heat, whisk together the egg yolks, whole eggs and sugar until combined. Add the lemon juice and salt and whisk until well combined.

Add the butter pieces and turn on the heat to medium-low. Stir constantly with a whisk, until the curd thickens. It will take 7 or 8 minutes.

Remove the curd from the heat and stir in the half and half.

Strain the lemon curd if you see any lumps, you want it to be as smooth as possible.

Fold 1/2 cup of the blueberries into the curd and then pour the curd onto the crust. Spread as smoothly as you can. Add the remainder of the blueberries, and spread across the crust so they’re distributed evenly.

Remove the reserved shortbread from the fridge, and crumble over the top of the blueberries and lemon curd. I like to to squeeze some of the shortbread in my fist to break into large pieces, and leave some of the shortbread very crumbly.

Bake for 14 or 15 minutes, some of the blueberries will burst. I took a fork to the remainder of the blueberries to burst them all.

Let the bars cool, and cut into 16 bars.

Sift about 2 tablespoons of powdered sugar over the bars.

Serve slightly warm, or chilled. Both are delicious!!