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Delicious Huckleberry Lemon Bars with Buttery Shortbread Crust

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Bright and buttery lemon bars with a wild twist of huckleberries, featuring a rich shortbread crust and a silky, tart filling.

Ingredients

Scale
  • 1 1/2 cups (180 grams) all-purpose flour, for the crust
  • 3/4 cup (170 grams) unsalted butter, softened
  • 1/4 cup (50 grams) granulated sugar, for the crust
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (150 grams) fresh huckleberries, rinsed and patted dry (frozen works fine)
  • 1/2 cup (120 ml) fresh lemon juice (about 3–4 medium lemons)
  • 1 tablespoon lemon zest, finely grated
  • 1 cup (200 grams) granulated sugar, for the filling
  • 3 large eggs, room temperature
  • 2 tablespoons (16 grams) all-purpose flour, for the filling
  • 1/4 cup (60 grams) cottage cheese, blended smooth (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, cream together softened butter and 1/4 cup granulated sugar until light and fluffy (2-3 minutes). Mix in vanilla extract and salt.
  3. Gradually stir in 1 1/2 cups flour until dough just comes together. Press dough evenly and firmly into the bottom of the prepared pan.
  4. Bake crust for 15-18 minutes until edges are lightly golden. Remove and let cool slightly.
  5. In a blender or food processor, combine cottage cheese (if using) and eggs until smooth. Transfer to a bowl and whisk in 1 cup sugar, lemon juice, and lemon zest.
  6. Stir in 2 tablespoons flour until just combined. Gently fold in huckleberries, being careful not to crush them.
  7. Pour filling evenly over warm crust and spread gently. Bake for 25-30 minutes until filling is set but slightly jiggly in the center.
  8. Cool bars to room temperature, then refrigerate at least 2 hours or overnight to fully set.
  9. Use parchment overhang to lift bars from pan. Cut into 9 or 12 squares with a sharp knife, wiping blade clean between cuts.

Notes

Do not overbake the filling; it should still jiggle slightly in the center when removed from the oven. Press crust firmly and evenly to avoid crumbling. Cottage cheese adds creaminess without heaviness and is optional. For gluten-free, substitute flours accordingly. Chill bars thoroughly before slicing for clean cuts.

Nutrition

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

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