Spring time and Easter means lemony sweets galore! I have always loved lemon square and as a kid, they were always my favorite from a local bakery shop. With Easter here, I knew I wanted to make our own recipe for some tangy, sweet lemon squares with an extra pop of color and flavor. For this, blueberries seemed perfect to me! And of course powdered sugar adds that finishing touch to the squares as well. These squares have the classic sweet, shortbread base with that burst of lemon flavor from the lemon curd! If you or anyone in your family are fans of lemony treats, then these are sure to be a hit at your family table for dessert.
For these squares, don't skimp on the zest as well as on the lemon juice. Also, fresh lemon juice is key and is essential if you want your lemon squares to have that true zest and pop of lemony flavor. That zesty flavor will bring all those lemony flavors to your shortbread base. They are lemon squares after all!
I recommend blueberries but any other fruit that pairs well with lemons (raspberries or maybe even strawberries perhaps!) will work beautifully as well. As always, try to use the freshest fruit you can find! You can also just stay true to the classic lemon square and omit the extra fruit topping. Although, for Easter or for any spring brunch or lunch with friends and family, you might feel like adding that something special.
The lemon curd filling for these squares is a smooth, zesty filling that is the perfect bold flavor compliment to the sweet and subtle shortbread. The perfect match! Cut the shortbread and lemon curd into 9 equal sized pieces and sprinkle that powdered sugar on top. It's okay if your lemon curd smears a little when cutting, you can always add more powdered sugar when serving!
Top with fresh blueberries, grab a glass of milk or a cup of tea and enjoy!
Lemony, tangy, and sweet! Perfectly cut lemon squares with a light dusting of powdered sugar and a hefty serving of blueberries on top.
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