Blueberry Lemon Shortbread Crumble Bars
Serves: Makes about 20 large bars
 
This recipe makes a full baking sheet of bars. If you only wish to make a 9x13 pan, cut the recipe in half.
Ingredients
  • 4 C. all-purpose flour
  • 1 C. powdered sugar
  • 2 C. Butter, cut into cubes and semi-soft(4 sticks, or 1 lb.)
  • 7 large egg yolks
  • 2 large eggs
  • 1 C. + 2 T. sugar
  • ⅔ C. lemon juice (from about 4-5 medium lemons), strained
  • ½ teaspoon salt
  • 4 T. unsalted butter, cut in to 4 pieces
  • 3 T. heavy cream or Greek yogurt
  • 2 C. Blueberries
Instructions
  1. For the crust:
  2. Preheat the oven to 350 degrees.
  3. Put the flour and powdered sugar in a food processor and process briefly, about 2 seconds. Add the butter pieces and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Reserve ⅓ of the shortbread dough. Place the other ⅔ of the dough on a parchment lined baking sheet. Press the shortbread in an even layer on top of the parchment paper on the baking sheet.
  4. Bake the crust until the edges start to brown, about 15-17 minutes. Remove from oven and set aside.
  5. For the filling:
  6. In a medium saucepan whisk together the egg yolks, whole eggs and sugar until combined. Add the lemon juice and salt and whisk until well combined, about 30 seconds.
  7. Add the butter pieces and cook over medium-low heat, stirring constantly with a whisk, until the curd thickens, about 6 minutes.
  8. Stir in the heavy cream, Fold the blueberries into the curd and then pour the curd into the warm crust. Spread as evenly as you can across the crust, taking care to evenly distribute the blueberries. Crumble the reserved shortbread dough evenly over the top of the filling.
  9. Bake until the filling is shiny and opaque and the blueberries have burst, and the crumble is lightly golden brown, about 10 minutes. Let the bars cool. Cut into 2 inch squares, wiping the knife blade clean between each cut. Sieve powdered sugar over the bars, if you prefer.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/07/25/blueberry-lemon-shortbread-crumble-bars/