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Flavorful Huckleberry Lemon Bars with Buttery Shortbread Crust

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These huckleberry lemon bars feature a buttery shortbread crust with a tart and sweet huckleberry lemon filling, perfect for quick and easy homemade dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour (or 1 3/4 cups almond flour for gluten-free option)
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
  • 2 teaspoons lemon zest
  • 1/2 cup huckleberry jam (or fresh mashed huckleberries)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, cream together softened butter and 1/2 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add 2 cups all-purpose flour, salt, and vanilla extract to the butter-sugar mixture. Mix on low speed just until dough comes together; do not overmix.
  4. Press dough evenly into the bottom of the prepared pan, smoothing and compacting it. Bake for 18-20 minutes until edges start to turn golden but top remains pale.
  5. While crust bakes, whisk together eggs and 1 cup granulated sugar in a medium bowl until combined and slightly thickened, about 2 minutes.
  6. Add 1/4 cup flour and mix until smooth.
  7. Stir in lemon juice and lemon zest, then gently fold in huckleberry jam to create a marbled effect.
  8. Pour filling over warm crust and return to oven. Bake for 20-25 minutes until filling is set but slightly jiggly in center.
  9. Remove from oven and cool completely in pan on wire rack, about 2 hours. Chill in refrigerator at least 30 minutes before slicing.
  10. Dust with powdered sugar before serving. Use parchment paper edges to lift bars from pan and cut into 16 squares.

Notes

Use room temperature eggs and softened (not melted) butter for best texture. Avoid overbaking the crust to keep it tender. For a more pronounced huckleberry swirl, add jam in dollops and swirl with a toothpick. Bars taste best chilled or at room temperature. Store leftovers in airtight container in fridge up to 4 days or freeze up to 3 months.

Nutrition

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

Find it online: https://gleefulfork.com/flavorful-huckleberry-lemon-bars-recipe-easy-homemade-dessert-with-buttery-shortbread-crust/