These Blueberry Lemon Curd Poppy Seed Shortbread Bars capture summer sunshine in every bite. The buttery, poppy seed shortbread base gets layered in a zippy lemon curd topped with fresh bursting blueberries.
SHORTBREAD POPPY SEED BARS
- 2 1/4 cups all purpose flour
- 2 tablespoons poppy seeds
- 3/4 teaspoon fine sea salt
- 2/3 cup granulated sugar
- 1 cup unsalted butter (- at room temperature)
- 1 teaspoon almond or vanilla extract
- 3/4 cup granulated sugar
- 3 medium lemons – zested & juiced (you'll need 3 TB lemon zest and 6 tablespoons lemon juice)
- 4 large egg yolks
- 1/4 cup unsalted butter
- 1/4 teaspoon fine sea salt
- 4 cups fresh blueberries
SHORTBREAD POPPY SEED BARS
- Preheat oven to 350°F. Line a 9" x 13" pan with parchment paper or grease the pan with melted butter or cooking spray.
- Whisk the flour, poppy seeds and salt together in a bowl.
- Using a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed for 3-5 minutes, until light and fluffy. Stop to scrape the sides of the bowl a couple of times. Add the almond extract and mix until just incorporated.
- Reduce the mixer to a low speed and add the dry ingredients. Mix util the dry ingredients are just incorporated, it will come together quickly. You don't want to over-mix, the dough should be crumbly so it's easier to press into the pan.
- Pour the crumbly dough into the prepared pan and evenly distribute over the bottom. Lightly press the dough into the pan until even and smooth. You can use the bottom of a measuring cup to press the dough evenly into the pan. Then bake for 35-ish minutes, until the crust is golden and toasty and just starts to harden.
- Set aside to cool.
- Combine sugar, lemon zest, and egg yolks in a heatproof bowl (or the top of a double boiler) and whisk together immediately; if you delay, the mixture will start to coagulate. Place the bowl over a pan (or the bottom of the double boiler) with about an inch of lightly simmering water and whisk continuously until the sugar dissolves. About 3-5 minutes.
- Add the lemon juice and, still whisking continuously, cook for about 5 minutes.
- Add the butter and salt, then use a spatula to stir continuously until the mixture is has thickened to the consistency of sour cream, which will happen at about 170° F. This may take up to 15-20 minutes.
- Strain the curd through a fine mesh sieve into a mixing bowl.
*If you won't be using it right away, cover with plastic wrap, placing it directly on the surface so the custard doesn't form a skin, and refrigerate for up to 1 week.
- Pour or spoon the lemon curd over the cooled shortbread. Spread and smooth the curd evenly over the shortbread base with a spatula.
- Sprinkle the fresh blueberries evenly over the lemon curd.
- Allow the curd to set at room temperature or in the refrigerator for a least 15-30 minutes. Then use a sharp knife to cut into a 5 x 4 grid for 20 bars.
- Serve with whipped cream if you please. Store in the refrigerator up to 3 days.
This recipe is adapted from the Lemon Crumble Tart in the Grand Central Baking Book. My favorite baking book of all time.
Store bars in the refrigerator for up to 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
Keywords: almond granola bars, Berry Mascarpone Tarts with Almond Shortbread Crust, Blueberry Lemon Curd Poppy Seed Shortbread Bars, lemon bars, shortbread bars