250g Wyke unsalted or salted butter, at room temperature, cut into cubes
100g caster sugar
270g plain white flour
30g cornflour
½ tsp fine sea salt
For the lemon curd
3 large eggs
200g caster sugar
Juice and zest of 3-4 lemons (to give 115ml freshly squeezed lemon juice)
2 tsps plain white flour
25g Wyke unsalted butter, melted and cooled
150g blueberries
Method:
Preheat the oven to 180C. Grease and line a 20 x 30 cm baking tin with parchment paper.
In a mixing bowl, cream together the butter and sugar for the shortbread until pale and fluffy. Sift in the flour, cornflour and salt, then fold to combine (it will be crumbly). Press 2/3 of the shortbread dough into the prepared baking tin to make a 1cm biscuit dough base. Prick all over with the prongs of a fork. Slide the tin onto the middle shelf in the oven and bake until golden for 18 – 20 minutes. Allow to cool on the side.
While the shortbread is cooling, whisk together the eggs, sugar, lemon zest and juice, then slowly trickle in the melted butter and scatter over the remaining flour. Whisk again until just combined.
Scatter the blueberries over the cooled base, then pour the lemon curd mixture over the top. Use clean fingers to crumble over the remaining shortbread mixture, then return to the oven to bake for 30-35 minutes, until the blueberries are bursting and the top is golden. Allow to cool completely before slicing into 12 bars. Store in an airtight container in the fridge for up to 5 days.
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