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Flavorful Huckleberry Lemon Drop Bars Easy Homemade Recipe with Buttery Shortbread Crust

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These huckleberry lemon drop bars feature a tart and sweet filling nestled on a rich, buttery shortbread crust. Perfect for any occasion, they offer a delightful balance of flavors and textures.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh or frozen huckleberries
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 1/3 cup (40g) all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy (3-4 minutes with an electric mixer). Add 1 teaspoon vanilla extract and mix well.
  3. Sift in 2 cups all-purpose flour and 1/4 teaspoon salt. Stir gently until the dough just comes together. If too crumbly, add a teaspoon of cold water at a time.
  4. Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until light golden brown around the edges. Let cool slightly.
  5. In a separate bowl, whisk together 3 eggs and 1 cup granulated sugar until pale and slightly thickened (2-3 minutes). Add 1/2 cup freshly squeezed lemon juice and zest of 2 lemons, mixing well.
  6. Stir in 1/3 cup flour and a pinch of salt to the lemon mixture until smooth. Gently fold in 2 cups huckleberries, keeping berries mostly whole.
  7. Pour the filling over the baked crust and spread evenly. Bake for another 25-30 minutes until filling is set but slightly jiggly in the center.
  8. Cool completely on a wire rack, then refrigerate for at least 2 hours to firm up.
  9. Slice into bars using a sharp knife. Serve chilled or at room temperature.

Notes

Let the crust cool before adding the filling to avoid sogginess. Use fresh lemons for best flavor. Refrigerate bars for at least 2 hours before slicing for clean cuts. Frozen huckleberries can be used if thawed and drained. For gluten-free crust, substitute almond flour. For dairy-free crust, use chilled coconut oil and keep dough chilled before baking.

Nutrition

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

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