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Tangy Huckleberry Lemon Bars with Buttery Shortbread Crust

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These tangy huckleberry lemon bars feature a buttery shortbread crust and a bright, flavorful filling that balances tartness and sweetness perfectly. Ideal for summer gatherings, they are easy to make and delightfully refreshing.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour (or almond flour for gluten-free)
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen huckleberries (thawed and drained if frozen)
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon lemon zest
  • Powdered sugar for dusting (optional)
  • Fresh lemon slices or additional huckleberries for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together softened butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  2. Gradually stir in flour and salt until dough comes together. If too dry, add 1 teaspoon cold water; if too sticky, add a little flour.
  3. Press dough evenly into a greased 9×13-inch baking pan, ensuring even thickness.
  4. Bake crust for 18-20 minutes until edges are golden and center is set but not overbaked.
  5. While crust bakes, whisk eggs and sugar in a medium bowl until smooth. Add lemon juice, flour, and lemon zest; stir to combine.
  6. Gently fold in huckleberries, being careful not to break them.
  7. Pour filling over warm crust and bake for an additional 25-30 minutes until filling is set and slightly puffed.
  8. Remove from oven and cool completely at room temperature, then chill in refrigerator for at least 2 hours.
  9. Dust with powdered sugar if desired, slice into bars, and serve chilled or at cool room temperature.

Notes

Use softened but not melted butter for a tender crust. Fold huckleberries gently to avoid crushing. Chill bars thoroughly before slicing for clean cuts. Fresh lemon juice is preferred for best flavor. For gluten-free crust, substitute almond flour and add xanthan gum. Dairy-free option: replace butter with plant-based margarine or coconut oil.

Nutrition

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

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