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Perfect Huckleberry Lemon Bars Recipe Easy Homemade Buttery Shortbread Base

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These huckleberry lemon bars feature a buttery shortbread base with a bright, tangy huckleberry lemon filling. They are quick, easy, and perfect for gatherings or a special treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 cups (225g) fresh or frozen huckleberries
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 8×8 inch baking pan or line it with parchment paper, letting the edges hang over for easy removal later.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add 2 cups all-purpose flour and 1/4 tsp salt. Mix on low speed until just combined; the dough should look crumbly but hold together if pressed.
  4. Press the dough evenly into the prepared pan using your fingers or the bottom of a glass to press it firmly and smoothly.
  5. Bake the crust for 15-18 minutes, or until it’s just starting to turn golden on the edges.
  6. While the crust bakes, whisk together 3 large eggs and 1 cup sugar in a medium bowl until smooth and slightly frothy.
  7. Add 1/4 cup flour, 1/2 cup fresh lemon juice, lemon zest from 2 lemons, and a pinch of salt. Stir gently until combined.
  8. Fold in 1 1/2 cups huckleberries. If using frozen, thaw and drain excess liquid.
  9. Pour the filling over the warm crust immediately after removing it from the oven.
  10. Bake for another 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
  11. Cool completely in the pan on a wire rack. Chill in the refrigerator for at least 2 hours before cutting into bars.
  12. Use the parchment edges to lift the bars from the pan. Slice into 12 squares with a sharp knife, wiping the blade clean between cuts.

Notes

Use softened butter, not melted, for the best shortbread texture. Press the crust firmly to prevent crumbling. Chill bars before slicing for clean cuts. If filling is too runny, bake longer or chill more. Frozen huckleberries should be thawed and drained to avoid sogginess. For gluten-free, substitute almond flour and add xanthan gum. Dairy-free options include coconut oil or vegan butter.

Nutrition

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

Find it online: https://sweetstirring.com/perfect-huckleberry-lemon-bars-recipe-easy-homemade-buttery-shortbread-base/