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Delicious Huckleberry Lemon Bars with Buttery Shortbread Crust

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These huckleberry lemon bars combine a tangy lemon filling with bursts of wild huckleberries nestled in a buttery, melt-in-your-mouth shortbread crust. Perfectly balanced between sweet and tart, they are simple to make and ideal for any occasion.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (225 g) fresh or frozen huckleberries (if frozen, thaw and drain excess liquid)
  • 3 large eggs, room temperature
  • 1 1/4 cups (250 g) granulated sugar
  • 1/4 cup (32 g) all-purpose flour
  • 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream together softened unsalted butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  3. Add flour and salt to the butter mixture and mix on low speed until just combined. Dough will be crumbly but should hold together when pressed.
  4. Press dough evenly into the bottom of a greased 9×13-inch baking pan, smoothing with fingers or bottom of a flat measuring cup.
  5. Bake crust for 18-20 minutes until lightly golden around edges but still pale on top. Remove and let cool slightly.
  6. While crust bakes, pulse about half of the huckleberries in a blender or food processor until smooth but still a bit chunky.
  7. In a medium bowl, whisk together eggs, granulated sugar, flour, lemon juice, and lemon zest until smooth and pale.
  8. Fold in pureed huckleberries and remaining whole berries gently.
  9. Pour filling evenly over the cooled crust.
  10. Bake bars for 25-30 minutes at 350°F (175°C), until filling is set but slightly jiggles in the center when pan is gently shaken.
  11. Remove from oven and cool completely on a wire rack.
  12. Chill in the refrigerator for at least 2 hours to firm up before slicing.
  13. Dust with powdered sugar just before serving, if desired.

Notes

Chill the dough before pressing into the pan to prevent shrinking and keep crust tender. Do not overbake the crust; it will finish baking under the filling. Partially puree the berries for even flavor distribution. Use fresh lemon juice and zest for best flavor. Let bars chill fully before slicing for clean cuts. Warm bars briefly in a low oven if a softer texture is desired.

Nutrition

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

Find it online: https://sagestirs.com/delicious-huckleberry-lemon-bars-recipe-easy-homemade-buttery-shortbread-crust/