Today, March 28th, marks the date of my mothers birth. Although she left this earth 45 years ago, her memory remains crystal clear. Losing your mother is an inevitable part of our life. We know it will come around but we are never prepared. The thing is, mothers never really leave – they are there inside of you, guiding you for evermore.
When this date rolls around each year, I like to post something on the blog that I think she would have enjoyed to make. Baking was a ‘job’ she really seemed to enjoy and our family certainly reaped the benefits of that.
Initially I was planning to make some mini raspberry Dutch Baby desserts. But then I started thinking about maybe something citrusy….
The tartness of a lime curd paired with the sweetness of blueberries is a tried-and-true flavor combination. You get a taste so fresh and cheerful it really is a message that spring is here and summer is around the corner.
North American blueberries are at their peak from mid-June through mid-August, but this wonderful fruit can be found fresh at any time. Blueberries are the sweet taste of every season.
To enhance the blueberry flavor and color even more in this recipe, I used some ‘blueberry emulsion’. It gives the whipped cream a real nice blueberry flavor.
The bright, fresh promise of summer… blueberry and lime. Such a classic combination.
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- 1/2 cup butter,
- 1/4 cup powdered sugar
- 1 cup flour
- 1/8 tsp salt
- 340 gm (12 oz.) bottled lime curd or homemade
- 230 gm fresh blueberries
- 3/4 cup water
- 1 1/2 Tbsp cornstarch
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp Blueberry Emulsion
- 1 cup heavy cream, whipped
- 2 Tbsp powdered sugar
- 1 tsp Blueberry Emulsion
- lime zest for garnish
Ingredients
Shortbread Pastry
Lime Curd
Blueberries
Glaze
Blueberry Cream
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- In a bowl, combine butter & sugar, beat until light & fluffy. Mix in flour & baking powder; blend together. Chill dough for about 30 minutes.
- Preheat oven to 375 F.
- Pat into a 14 X 4-inch baking pan. Bake until golden about 10-12 minutes. Remove from oven & cool.
- In a small pot, combine all glaze ingredients & stir well. Bring to a boil then turn the heat down & gently simmer for about 5 minutes. Remove from heat & allow to cool.
- Whip cream with sugar & blueberry emulsion until it forms stiff peaks. Place in a pastry bag with a star tip. Place in refrigerator until ready to use.
- Spread lime curd evenly over bottom of pastry then slice into 8 'bars'. (I like to slice it at this point rather than after it is filled with blueberries so it presents a 'cleaner' cut look).
- Gently fold fresh blueberries into the glaze. Cover each bar with about 3 rows of glazed blueberries.
- Top the blueberries with a generous swirl of blueberry cream & sprinkle with lime zest.