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Delicious Huckleberry Lemon Bars

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These huckleberry lemon bars feature a buttery shortbread crust with a zesty lemon filling and sweet-tart huckleberries, creating a refreshing and crowd-pleasing dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (115g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar (for crust)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen huckleberries, thawed and drained if frozen
  • ⅓ cup (80ml) fresh lemon juice (about 2–3 lemons)
  • 1 cup (200g) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 3 tablespoons (24g) all-purpose flour (for filling)
  • 1 tablespoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Make the shortbread crust: Cream together the softened unsalted butter and ⅓ cup granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes. Add vanilla extract and salt, mixing briefly. Gradually blend in 1 ½ cups flour until just combined; dough will be soft but not sticky.
  3. Press the crust mixture evenly into the bottom of the prepared pan using fingers or the back of a spoon. Bake for 18-20 minutes, or until edges are lightly golden and center feels set. Remove from oven and let cool slightly.
  4. Prepare the lemon-huckleberry filling: In a clean bowl, whisk together the 3 eggs and 1 cup granulated sugar until well combined and slightly frothy, about 1-2 minutes. Add lemon juice, lemon zest, and 3 tablespoons flour, whisking until smooth and glossy. Gently fold in the huckleberries with a rubber spatula, being careful not to crush them.
  5. Pour the filling over the baked crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set but still slightly jiggly in the center. Let the bars cool completely in the pan on a wire rack before slicing into squares.

Notes

If edges brown too quickly, tent the pan loosely with foil halfway through baking. Chill bars for at least an hour before slicing for clean cuts. Frozen huckleberries can be used if thawed and drained well. Substitute blueberries or blackberries if huckleberries are unavailable. Almond flour can be used for a gluten-free crust. Butter can be replaced with vegan margarine or coconut oil for a dairy-free version.

Nutrition

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

Find it online: https://sofiaspice.com/delicious-huckleberry-lemon-bars-recipe-easy-homemade-5-step-guide/