Blueberry curd that is very smooth and fruity and is baked on top of a thick layer of buttery lemon shortbread.
– 160 g all purpose flour– 50 g granulated sugar– 25 g powdered sugar– ¼ tsp fine sea salt– Zest of two lemon– 140 g butter unsalted, cold and sliced– Blueberry Curd from this recipe– ½ tablespoon tapioca or cornstarch
Follow this recipe to make blueberry curd. You can make it the day before or up to two weeks ahead of time. Cover a square 8x8" or 9x9" pan with parchment paper.
STEP 1 .
Use two sheets so there is extra to use as a sling to lift the pan. Warm the oven up to 350 F. Put the dry ingredients into a food processor and pulse a few times to mix them all together.
After adding the butter, pulse the mixture until it forms a smooth ball. You should invest some time in packing the dough into the pan and smoothing
it out so that it forms a surface that is square. It ought to be baked for twenty-five to thirty minutes, or until the edges come out with a nice brown color.
You can use a whisk to incorporate the cornstarch or tapioca into the blueberry curd after you have added it.
During the time that it is still hot, pour it over the shortbread that has been cooked, and tilt the pan so that the layer is even.
Place it in the oven and bake it for fifteen to twenty minutes, or until the centers are still pliable but the edges have become firm. When you are ready to serve it,
place it in the refrigerator for a few hours. If you want clean cuts, you should cut with a hot, dry knife.