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Flavorful Huckleberry Lemon Bars

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These huckleberry lemon bars feature a tangy lemon filling with wild huckleberries atop a rich, buttery shortbread crust, creating a nostalgic and fresh homemade dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (240g) all-purpose flour
  • ½ cup (60g) powdered sugar
  • ¼ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • ¼ cup (30g) cornstarch
  • 1 cup (240ml) fresh lemon juice (about 5–6 lemons)
  • Zest of 2 lemons
  • 1 ½ cups (225g) fresh or frozen huckleberries
  • Powdered sugar, for dusting (optional)
  • Fresh lemon slices or extra huckleberries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan lightly or line with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, cream 1 cup softened unsalted butter with ½ cup powdered sugar until pale and fluffy, about 3-4 minutes using an electric mixer. Add 1 teaspoon vanilla extract and mix to combine.
  3. Gradually stir in 2 cups all-purpose flour and ¼ teaspoon sea salt until dough just comes together. It will be crumbly but should hold when pressed.
  4. Press dough evenly into the bottom of the prepared pan using fingers or the bottom of a measuring cup. Bake for 18-22 minutes until edges are lightly golden but not brown. Let cool slightly.
  5. While crust bakes, whisk together 3 large eggs and 1 ½ cups granulated sugar until smooth and slightly thickened. Stir in ¼ cup flour and ¼ cup cornstarch until no lumps remain.
  6. Mix in 1 cup fresh lemon juice and zest of 2 lemons. Gently fold in 1 ½ cups huckleberries, being careful not to crush them to maintain a marbled effect.
  7. Pour filling over warm crust and bake for another 25-30 minutes at 350°F (175°C) until filling is mostly set but still slightly jiggly in the center.
  8. Remove from oven and cool completely at room temperature. Then refrigerate for at least 2 hours or overnight to set.
  9. Use parchment overhang to lift bars from pan. Dust with powdered sugar if desired and cut into squares. Serve chilled or at room temperature.

Notes

Chill the crust before baking for a satisfying snap. Adding cornstarch stabilizes the filling and prevents cracking. Use frozen huckleberries without thawing to avoid watery filling. Do not overbake the filling; it should have a slight jiggle when done. Chill bars well before slicing for clean cuts. Powdered sugar dusting adds a pretty finish.

Nutrition

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

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