Blueberry Lemon Shortbread Bars Recipe

Ingredients

• 190 g all-purpose flour, divided
• 45 g icing sugar
• 1/2 teaspoon fine salt, divided
• 115 g cold unsalted butter, cubed
• 100 g fresh or frozen blueberries
• 1 tablespoon granulated sugar
• 4 large eggs, at room temperature
• 220 g granulated sugar
• 150 ml fresh lemon juice
• Finely grated zest of 2 lemons
• Icing sugar, for finishing

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Line a 20 cm square pan with baking paper.

2. 2

   Combine 150 g flour, the icing sugar, and 1/4 teaspoon salt. Rub in the cold butter until the mixture forms coarse crumbs, then press it firmly into the pan.

3. 3

   Bake the base for 16 to 18 minutes, until pale gold at the edges.

4. 4

   Meanwhile, cook the blueberries with 1 tablespoon granulated sugar over medium heat for four minutes. Crush the berries, then simmer until the mixture is thick enough to hold a trail from the spoon.

5. 5

   Whisk the eggs with 220 g sugar. Whisk in the remaining 40 g flour, 1/4 teaspoon salt, lemon juice, and lemon zest until smooth.

6. 6

   Pour the lemon mixture over the hot crust. Spoon narrow lines of blueberry mixture across the top and drag a skewer through them once to make a loose ripple.

7. 7

   Return the pan to the oven for 21 to 25 minutes, until the edges are set and the center has only a slight wobble.

8. 8

   Cool completely, then chill for at least two hours. Dust lightly with icing sugar and cut into 16 bars.