Blueberry Lemon Shortbread Crumble Bars

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Okay, so my life continues to be crazy. The only difference is, I’m starting to really love it. And I’m starting to love Hanoi as well. It took some getting used to, but this city is pretty amazing. And the food. You guys, Vietnamese food tastes so much better in actual Vietnam. Especially Pho and Bun Cha, I’ve been eating a lot of that. I’m not planning on stopping anytime soon.

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Anyway, moving on to the recipe. I made these bars for the party my brother and his wife had after their wedding. I made some other stuff as well, but these ones were the winners. They were gone within an hour, and some of the people kept sneaking to kitchen to get some more before anybody else. I call that a winning recipe, haha.

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You start with a basic, buttery, wonderful shortbread crust. You spread homemade lemon curd on it. You top it with blueberries and more crumbled shortbread. The result – impossible to describe. You guys should try it for yourselves and let me know what you think!

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Blueberry Lemon Shortbread Crumble Bars

Source: adapted from The Kitchen McCabe

Ingredients:

  • 2 cups flour
  • ½ cup powdered sugar
  • 1 cup butter, cut into cubes and softened
  • 3 large egg yolks
  • 1 large egg
  • ½ cup sugar
  • 1/3 cup lemon juice (from about 2-3 medium lemons), strained
  • ¼ teaspoon salt
  • 2 tablespoon butter, cut into pieces
  • 1 ½ tablespoon Greek yogurt
  • 1 cup Blueberries

Preparation:

  1. Preheat the oven to 350F
  2. To make the crust, combine the flour, powdered sugar and butter. Mix them until the dough comes together. Set aside 1/3 of the dough.Press the remaining 2/3 of the dough into the greased (or lined with parchment paper) 9×13 baking dish.
  3. Bake the crust for about 15 minutes, or until it starts to brown slightly. Remove from the oven and set aside
  4. To make the curd, in a saucepan whisk together the egg yolks, the whole egg and sugar until combined. Add the lemon juice and salt, whisking until the mixture is smooth. Add the two tablespoons of butter and cook over a medium heat until the curd thickens, about 4-6 minutes.
  5. Stir in the Greek yogurt, and gently fold in the blueberries. Pour the curd over the crust.
  6. Crumble the reserved shortbread dough on top and return to the oven for 10 minutes, or until the crumble becomes golden.

Żródło: zaadaptowano z The Kitchen McCabe

Składniki:

  • 2 szklanki mąki
  • 1/2 szklanki cukru pudru
  • 200 gram miękkiego masła pokrojonego w kostki
  • 3 duże żółtka
  • 1 duże jajko
  • 1/2 szklanki cukru
  • 1/3 szklanki soku z cytryny (sok z ok. 2-3 średniej wielkości cytryn)
  • 1/4 łyżeczki soli
  • 30 gram masła, pokrojonego na kawałki
  • 1 1/2 łyżek jogurtu Greckiego
  • 1 szklanka borówek

Przygotowanie:

  1. Rozgrzej piekarnik do 170°C.
  2. By przygotować spód, wymieszaj mąkę z cukrem pudrem i masłem, aż ciasto się połączy. Odłóż ok 1/3 ciasta, resztą wyłóż natłuszczoną (lub wyłożoną papierem do pieczenia) foremkę o rozmiarach ok. 20×30.
  3. Piecz spód przez ok. 15 minut, lub aż ciasto zacznie robić się lekko brązowe. Wyjmij z piekarnika i odłóż na bok.
  4. By zrobić curd, w garnku wymieszaj żółtka, jajko i cukier. Dodaj sok cytrynowy i sól, mieszając aż masa będzie jednolitej konsystencji. Dodaj 30 gram masła i gotuj nad średnim ogniem aż curd zgęstnieje, ok. 4-6 minut.
  5. Dodaj jogurt Grecki i delikatnie wmieszaj borówki. Równomiernie wyłóż curd na upieczony spód.
  6. Pokrusz pozostałe ciasto na curd i wsadź ciasto z powrotem do piekarnika na ok 10 minut, lub aż ciasto zacznie robić się złote.

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8 thoughts on “Blueberry Lemon Shortbread Crumble Bars

  1. Oh, I love the combination of blueberry, shortbread and lemon. I like that these bars are a little bit shallow too, not huge hunks. Very delicate yet homey looking!

    Like

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