Description

These huckleberry lemon bars feature a rich, flaky shortbread crust topped with a bright, tangy lemon filling and wild huckleberries. Perfect for summer gatherings, they are easy to make and deliciously refreshing.

Ingredients

Scale

1 ¾ cups (220g) all-purpose flour
½ cup (100g) granulated sugar
¼ teaspoon salt
¾ cup (170g) unsalted butter, cold and cubed
1 ½ cups (225g) huckleberries, fresh or frozen
½ cup (120ml) fresh lemon juice
2 teaspoons lemon zest
3 large eggs
½ cup (60g) powdered sugar, sifted
3 tablespoons (25g) all-purpose flour
1 teaspoon vanilla extract (optional)
Powdered sugar for dusting (optional)

Instructions

Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together 1 ¾ cups flour, ½ cup granulated sugar, and ¼ teaspoon salt.
Add cold, cubed butter and cut into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs with some pea-sized pieces.
Press the mixture evenly into the bottom of the prepared pan, pressing firmly but not compacting into a brick.
Bake crust for 18-20 minutes until edges start to turn golden. Remove and let cool slightly.
In a large bowl, whisk 3 eggs until frothy.
Add ½ cup fresh lemon juice, 2 teaspoons lemon zest, ½ cup sifted powdered sugar, 3 tablespoons flour, and 1 teaspoon vanilla extract if using. Whisk until smooth.
Gently fold in huckleberries (do not thaw if frozen).
Pour filling evenly over warm crust and spread gently with a spatula if needed.
Bake for 25-30 minutes until filling is set but slightly jiggly in the center.
Remove from oven and place on a cooling rack. Cool completely to room temperature, then refrigerate at least 2 hours to fully set.
Use parchment paper overhang to lift bars from pan.
Dust top with powdered sugar before slicing into squares.
Serve chilled or at room temperature.

Notes

Use cold butter for flaky crust and do not overmix the dough. Fresh lemon juice is essential for bright flavor. Fold in frozen huckleberries without thawing to avoid watery filling. Chill bars at least 2 hours before slicing. For gluten-free crust, substitute flour with almond flour and tapioca starch. Vegan version swaps butter with coconut oil and eggs with flax eggs.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 15
Sodium: 55
Fat: 8
Saturated Fat: 4.5
Carbohydrates: 25
Fiber: 1
Protein: 3

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