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Tangy Huckleberry Lemon Bars Recipe with Easy Buttery Shortbread Crust

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These Tangy Huckleberry Lemon Bars feature a buttery shortbread crust with a tangy-sweet huckleberry lemon filling, perfect for summer gatherings and quick to make.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen huckleberries
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup (60ml) freshly squeezed lemon juice (about 2 lemons)
  • 2 tablespoons all-purpose flour
  • Zest of 1 lemon
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for about 2-3 minutes until light and fluffy.
  3. Gradually mix in the 2 cups of all-purpose flour and salt until just combined. The dough should hold together when pressed but still be soft.
  4. Press the dough evenly into the prepared pan, focusing on getting a smooth, even layer.
  5. Bake the crust in the preheated oven for 18-20 minutes, or until it’s just starting to turn golden around the edges.
  6. While the crust bakes, combine the huckleberries and sugar in a blender or food processor and pulse until roughly pureed. Strain through a fine mesh sieve if a seed-free filling is desired.
  7. In a medium bowl, whisk together the eggs, lemon juice, lemon zest, and flour until smooth.
  8. Slowly fold in the pureed huckleberries until fully combined.
  9. Once the crust is baked, remove it from the oven and immediately pour the filling over the hot crust. Spread gently and evenly with a spatula.
  10. Bake for an additional 20-25 minutes until the filling is set and slightly firm to the touch but still has a slight jiggle in the center.
  11. Cool the bars completely on a wire rack, then refrigerate for at least 2 hours before cutting.
  12. Cut into squares or rectangles using a sharp knife, wiping it clean between each cut. Dust with powdered sugar if desired.

Notes

If crust edges brown too fast, cover loosely with foil halfway through baking. Chilling bars for at least 2 hours is essential for clean slicing and best flavor. Straining the huckleberry puree is optional but recommended for a smoother filling. Frozen huckleberries can be used after gentle thawing. For gluten-free crust, substitute all-purpose flour with almond flour. For dairy-free, replace butter with coconut oil and eggs with flax eggs.

Nutrition

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

Find it online: https://siennaspoon.com/tangy-huckleberry-lemon-bars-recipe-with-easy-buttery-shortbread-crust/