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Flavorful Huckleberry Lemon Bars with Buttery Shortbread Crust

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These huckleberry lemon bars feature a tender, buttery shortbread crust paired with a bright, tangy lemon filling and juicy huckleberries. Perfect for a quick, easy, and impressive dessert.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ¼ teaspoon salt
  • ½ cup (115 g) cold unsalted butter, cubed
  • 1 teaspoon vanilla extract
  • 2 cups (about 300 g) fresh or frozen huckleberries, thawed and drained if frozen
  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • ⅓ cup (80 ml) fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • ¼ cup (30 g) all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a mixing bowl, whisk together 1 ½ cups flour, ¼ cup sugar, and ¼ teaspoon salt.
  2. Add ½ cup cold, cubed unsalted butter and 1 teaspoon vanilla extract. Use a food processor or pastry cutter to blend until mixture resembles coarse crumbs. Chill if butter softens.
  3. Press the crust mixture evenly into the bottom of a greased 9×9 inch baking pan. Bake for 15-18 minutes until edges are golden. Let cool slightly.
  4. While crust bakes, whisk together 3 large eggs and 1 cup sugar until smooth.
  5. Add ⅓ cup fresh lemon juice, 1 tablespoon lemon zest, ¼ cup flour, and a pinch of salt to the egg mixture. Stir gently to combine.
  6. Fold in 2 cups fresh or thawed frozen huckleberries carefully to avoid crushing.
  7. Pour the filling over the warm crust evenly.
  8. Bake for 25-30 minutes until filling is set but slightly jiggly in the center. A toothpick should come out mostly clean.
  9. Cool bars completely on a wire rack, then refrigerate for at least 2 hours before slicing.
  10. Use a sharp knife warmed under hot water and dried for clean slices. Serve chilled or at room temperature.

Notes

[‘Cold butter is essential for a tender, crumbly crust.’, ‘Handle huckleberries gently to avoid crushing and turning the filling mushy.’, ‘Do not overbake the filling; it should still jiggle slightly when done.’, ‘Chill bars thoroughly before slicing for clean cuts.’, ‘If filling bubbles over crust edges, wipe drips before chilling.’, ‘Frozen huckleberries work well if thawed and drained.’, ‘For gluten-free, substitute all-purpose flour with almond flour in crust.’, ‘For vegan adaptation, use plant-based margarine and flaxseed egg substitute.’, ‘Use a sharp knife warmed in hot water for neat slices.’]

Nutrition

Keywords: huckleberry lemon bars, lemon bars, shortbread crust, berry dessert, easy dessert, summer dessert, baking, homemade bars

Find it online: https://yumbelle.com/flavorful-huckleberry-lemon-bars-easy-homemade-recipe-with-buttery-shortbread-crust/