Blueberry Lemon Squares

Saturday, September 25

Is it alright with everyone if I squeeze in one more lemon-themed recipe for this month? Because I'm doing it anyway. These are too exquisite not to share, and I don't want to be accused of being selfish (although I did enjoy 1/4 of the entire pan). The crust is made out of coconut and graham cracker crumbs and the filling is my idea of heaven, aka lemon curd. I just threw in blueberries as futile attempt to pretend it's still summer.

I would also like to extend a huge Thank You to everyone who voted for me during the Food Blog Challenge. The good news: Thanks to you, I made it through to the next round. The bad news: I neglected to read the email which stated that the next challenge is due tomorrow! At 7:30pm and with only a jar of mayonnaise and a head of lettuce, there is no way I can execute the next challenge. I feel terrible and I honestly have no excuse. This month has literally whizzed by and even the Tuesdays with Dorie recipes have crept up on me quite unexpectedly. I really do appreciate everyone who voted for me! Please don't think it was in vain, the knowledge that I have so many generous readers out there keeps me blogging...and rambling away. ♥

Blueberry Lemon Squares Print

Crust ingredients
1/2 cup of sweetened, shredded coconut
1 cup of graham cracker crumbs
1 Tablespoon of firmly packed brown sugar (dark or light)
5 Tablespoons of melted, unsalted butter

Preheat the oven to 300F. Line the bottom of an 8x8-inch pan with foil and spray the bottom and sides of foil. Set aside.

Pulse the graham cracker crumbs a few times in the food processor until they are fine.

In a medium bowl, Mix together the coconut, graham cracker crumbs, and brown sugar. Add the melted butter, and using your hands, firmly press the crust into the prepared pan. Lightly flour your fingertips if the crust is too sticky.

Refrigerate the crust for 15 minutes, and then bake it for 5 minutes. Cool the crust before adding the filling.

Increase the oven temperature to 350F.

Lemon curd ingredients
1 cup fresh lemon juice (from 4 to 6 lemons)
4 Tablespoons of unsalted butter, cut into pieces
2 Tablespoons of heavy cream (half & half will work too)
1 cup granulated sugar
4 large eggs
2 large egg yolks
1/4 tsp. salt
1/4 tsp. vanilla extract
1/2 cup of fresh blueberries (washed and dried)

In a medium saucepan, heat the lemon juice, butter, and cream to just under a boil; the butter should be melted. Remove from the heat.

In a medium bowl, whisk together by hand the sugar, eggs, and yolks until combined. Whisk in a bit of the hot liquid and then gradually whisk in a bit more until it's all added. This technique, called tempering, heats the eggs slowly and gently so they don't curdle.

Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan to keep the eggs from scrambling. Cook until the lemon curd coats the spoon thickly enough to leave a line when you draw your finger through, 5 to 8 min. Remove from the heat and strain through a fine sieve. Stir in the salt and vanilla.

Pour the curd over the semi-baked crust and smooth it evenly with a spatula, if needed. Sprinkle the blueberries evenly over the curd. *Sorry I forgot to mention when to add them before* :P

Bake until the curd has set and jiggles like firm jello, 15 to 20 min. Let cool to room temperature. Gently tug on the foil on all sides to loosen the bars from the pan. Lift them out and onto a cutting board and refrigerate until the curd has completely set, at least 5 hours.

Makes about 12-16 bars.


  1. These are seriously something that could be sold in a café. Your recipes never cease to make me drool. Look at that texture! The colour! The crust! The lemon curd..oh mon dieu!

  2. Blueberries and lemons. Does it get any better than that? Needless to say, your squares look divine. I'm sorry you didn't have time to complete the next challenge. September always has a way of disappearing before we know it.

  3. Hey Valerie, ooh, I can tell that is lemon curd. So nice...& with that perfect look of yours again;)
    Oh, and that's too bad about the challenge. Sorry, Valerie. It's okay though. Blogging is about a lot more than challenges and there will always be another time and chance for 'challenge' type fun! Un Beso, Stella

  4. These look heavenly. I really need to try out one of your million puckery citrusy recipes. Recommendations?

    And it's so bad that you couldn't manage the post, maybe you could just publish anything and hope to go on to the next round?

  5. Hi, Avanika!
    Unforunately all the challenges are mandatory. Maybe next year I'll be more prepared.

    As for favourite lemony recipes, I think you would love 'The Lemon Bars' and, if you're feeling ambitious, the 'lime-scented pull-apart coffee cake'. :) Sorry I don't know how to hyperlink on comments.

  6. Hi Valerie, How are you?? So nice to read up on your posts. I know it has been a LOOONG time since I've been active and I miss it so much. Anyway, I hope to be blogging soon again! Just wanted to say hi and wish you luck with the Dutch Harbor venture. Any news about that yet?
    Your photos and desserts look beautiful as always!


  7. Hi, Ms. Meanie. You've been missed!

    I'm still waiting to hear back from a few places that I've applied to. But I've not given up yet. Thanks for asking. :)

  8. I've seen so many recipes lately for lemon desserts! So far, I think yours must be the best! The other one I really like is Ina Garten's Lemon Yogurt Cake. What do you think? Thanks again for sharing this delicious lemon recipe!

  9. Hi, Sophia!
    Thanks for the link (yum!) I have not tried Ina's lemon cake....yet. But I've heard that it's one of the best. It's on my list. :)

  10. Sorry you couldn't continue the challenge, but I'll be happy take a pan of these blueberry lemon bars.

  11. This looks great! do you mix blueberries with lemon curd or sprinkle them over the top?

  12. Hi Anon!
    I'm so sorry, I didn't even realize that I didn't include the berries in the instructions.

    The blueberries should be sprinkled on top of the lemon curd.
    Thanks for bringing that to my attention! :)

  13. Just stumbled upon your site and recipe. These look so delicious my mouth is watering just thinking about them. Look forward to giving a try this weekend.


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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