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Flavorful Wild Huckleberry Lemon Bars

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These wild huckleberry lemon bars feature a buttery shortbread crust with a tangy, vibrant filling, perfect for summer gatherings and easy homemade dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp salt
  • 2 cups (300g) wild huckleberries (fresh or frozen)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3 lemons)
  • 2 tbsp (15g) all-purpose flour
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 350°F (175°C). In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).
  2. Gradually mix in 2 cups all-purpose flour and 1/4 tsp salt until the dough just comes together. If crumbly, add a teaspoon of cold water to help bind.
  3. Line a 9×13 inch baking pan with parchment paper, leaving some overhang. Press the dough evenly into the pan and prick lightly with a fork.
  4. Bake the crust for 18-20 minutes until edges are golden brown. Remove and let cool slightly.
  5. Place 2 cups wild huckleberries in a blender and pulse a few times to keep chunks. Transfer to a bowl.
  6. Add 1 cup granulated sugar, 3 large eggs, 1/2 cup lemon juice, 2 tbsp flour, and lemon zest to the berries. Whisk gently until combined.
  7. Pour the filling evenly over the warm crust. Bake at 350°F (175°C) for 25-30 minutes until filling is set and slightly jiggles.
  8. Let bars cool completely at room temperature, then chill in the fridge for at least 2 hours.
  9. Use parchment overhang to lift bars from pan. Cut into squares with a sharp knife, wiping clean between cuts. Serve and enjoy.

Notes

If crust browns too fast, tent with foil mid-bake. Chill bars well before slicing for clean cuts. Use fresh lemon juice for best flavor. Frozen wild huckleberries can be used but drain excess juice. For gluten-free crust, substitute almond flour. Vegan option available using coconut oil and flax eggs.

Nutrition

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

Find it online: https://leilameals.com/flavorful-wild-huckleberry-lemon-bars-recipe-easy-homemade-dessert/