Recipe source: The Every Kitchen
Donated by: Leah Rowser
In memory of: Virginia Falcsik
I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Lemon Blueberry Shortbread Bars
For the crust:
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 3/4 cup powdered sugar
- 2 tsp vanilla
- 1/2 tsp salt
- Zest of one lemon
- 2 cups flour
For the filling:
- 3 egg yolks
- 1 whole egg
- 1/2 cup sugar
- 1/3 cup lemon juice
- 1/4 tsp salt
- 2 Tbsp unsalted butter, cut into small pieces
- 1 1/2 Tbsp Greek yogurt
- 1 1/4 cup blueberries, divided
Preheat oven to 350 degrees. Line an 8×8 or 9×9 baking pan with foil. Leave an overhang on the sides.
To make crust: In a large bowl, beat together butter, sugar, and powdered sugar. Add vanilla, salt, and lemon zest; beat until well-combined. Mix in flour to form a soft dough. Press 2/3 of the dough evenly into the bottom of the prepared pan. Reserve the other 1/3 portion of dough in the refrigerator. Bake 15-18 minutes while you prepare the filling.
To make filling: In a medium saucepan, whisk together egg yolks, whole egg, and sugar until combined. Add lemon juice and salt and whisk again, about 30 seconds. Place over medium-low heat and add butter. Cook, stirring constantly, until the curd thickens, about six minutes. Once thickened, stir in Greek yogurt. Fold in 1 cup of blueberries, then pour the curd into the warm crust, spreading evenly.
Sprinkle bars with remaining blueberries and crumble remaining crust mix on top. Return to oven and bake another 25-30 minutes or until filling is bubbly. Remove from oven and cool completely on wire rack. Best stored in refrigerator.
To see the original recipe and other yummy things, please visit The Every Kitchen.
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