What You Need
1 cup all-purpose flour.
1/2 cup powdered sugar.
1/4 tsp salt.
6 tablespoons unsalted butter.
1 1/2 cups cups granulated sugar.
3/4 cup lemon juice – about 4 lemons.
1 tablespoon lemon zest.
1 1/2 cups blueberries.
3/4 cup all-purpose flour.
In a large bowl, stir together the flour, powdered sugar, and salt for the shortbread crust until well combined.
Add the butter and mix everything till you have moistened dough.
Take an 8 by 8 baking pan and line with parchment paper. Then take the dough and spread – using your hands – till you have a nice even layer.
Now take the pan and place in a pre-heated 375 Fahrenheit degrees oven, bake for 25 minutes. It is ready when the edges of the dough are lightly golden.
While the crust is baking, juice your lemons and zest your lemon(s) to get one tablespoon of lemon zest. Set aside.
In a bowl mix the sugar, flour, eggs, blueberries, and zest until smooth. Then add the lemon juice and mix again.
Once the crust is done take out of the oven and add your lemon filling. Then return to the oven, bake for another 30 minutes, or until the centre no longer jiggles.
Once done taken out of the oven, place on a wire rack and let it cool for 15 minutes.
Then transfer to the refrigerator to chill completely – for at least an hour.
Remove from the fridge and the baking pan, cut into nine pieces.