Hi everyone! This is Sierra, and I’m sharing with you a recipe for my new favorite dessert: lemon bars!
Kevin introduced me to these delicious tangy-sweet desserts, and ever since trying them for the first time, I can’t get enough! I wanted to learn to make my own, as well as add a summery twist to them, so I made these blueberry lemon bars! The freshness of the blueberries really complements the tanginess of the lemons, creating a blend of flavors that is perfect for the summer.
What Are Lemon Bars?
Lemon bars are an oft-overlooked dessert that many people haven’t heard of before, but we are here to correct that. They are so wonderful and delicious, and in my opinion, the best part is the balance between the sweet and tangy flavor!
They are typically made with a buttery shortbread crust and topped with a thick lemon mixture, similar to lemon curd. For this recipe, I added blueberries to make it more refreshing! As always, feel free to skip on the additions if desired. However, to get the most out of this recipe I do recommend adding them in, as it greatly enhances the taste!
Tips For Making The Perfect Lemon Bar
Line the baking pan with parchment paper so that the lemon bar won’t stick to the bottom and sides of the pan. This will help create a perfect looking lemon bar that you can lift up from the pan and slice evenly.
Use fresh lemons if possible. The difference is noticeable between fresh lemon juice and bottled lemon juice. However, I know it can be a pain to squeeze so many lemons by hand, so store-bought lemon juice will work as well.
Do not overbake the shortbread crust or the lemon filling. In order to prevent that, check in every few minutes around the recommended bake time is up to see if the middle of the lemon filling is set when you gently shake the pan (your oven temperature might not be exactly the same as ours, so the cooking time might be a little different). If the filling moves when you shake the pan, bake for 5 more minutes and check again. Take the pan out of the oven as soon as the middle does not move.
Also, have patience when cooling. Cool the lemon bar completely at room temperature before putting it in the fridge and store it in the fridge for at least 1-2 hours to give time for the lemon filling to solidify before cutting. Your patience will be rewarded!
The Perfect Warm-Weather Dessert
These blueberry lemon bars are the perfect dessert for when it starts getting warm. I know I keep talking about how refreshing they are, but trust me, when you try them, you’ll understand why I can’t stop raving about them!
Not only is the taste perfect for spring or summer, but late spring/summer is when lemons and blueberries are in season! That means that you’ll have no trouble finding amazingly ripe and fresh lemons and blueberries to make these blueberry lemon bars with!
FAQ
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What other fruits can I try this with?
Instead of using lemons, you can try any other citrus fruit, like oranges or grapefruit! You’ll still get the tangy flavor, but the color will be different. For example, using grapefruit will get you a beautiful red colored bar.
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How do I know it’s done baking?
As I mentioned above, you’ll know the lemon bar is done baking when the center is no longer wobbly when you gently shake the baking pan. If it’s not set, bake for 5 more minutes and check again.
Looking for more refreshing desserts?
- The Original Blueberry Ganache Tart
- Fluffy Comforting Earl Grey Soufflé
- Classic Matcha Green Tea Shortbread Cookies
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Blueberry Lemon Bars
Course: DessertCuisine: WesternDifficulty: Easy9
bars5
minutes1
hour3
hoursThis blueberry lemon bar recipe is so easy to make, and the tangy and sweet flavor of the lemons combined with the refreshing sweetness of the blueberries makes this one of our favorite desserts!
Ingredients
- Shortbread Crust
1/2 cup butter
1/4 cup granulated sugar
1/4 teaspoons salt
1 teaspoons vanilla extract
17 tablespoons all-purpose flour (1 cup + 1 tablespoon)
- Blueberry Lemon Filling
3 eggs
1 cup granulated sugar
4 tablespoons flour
1/2 cup lemon juice (about 3 lemons of juice)
1/2 – 1 cup fresh blueberries
1 teaspoon powdered sugar (optional for topping)
- Equipment
Two mixing bowls
9×9 glass baking pan
Sieve
Directions
- Shortbread Base
- Preheat the oven to 335° and line the 9×9 pan with parchment paper
- In a mixing bowl, melt the butter by microwaving for 60-90 seconds (depending on the microwave)
- Add the sugar, salt, and vanilla extract to the butter and whisk until the sugar has dissolved
- Sift in flour and whisk until the mixture becomes thick and looks like cookie dough
- Add the dough into the pan and using your hands or a rubber spatula, pat down the dough to an even thickness into the parchment paper. Brush down the sides so the sides don’t stick up
- Bake for 20-25 minutes, until shortbread is set
- Blueberry Lemon Filling
- While the shortbread is in the oven, whisk 3 eggs in a bowl
- Add sugar, flour, and lemon juice separately, making sure to whisk each one in fully before adding the next. The mixture should be smooth after adding the lemon juice
- Add blueberries and mix all together
- Make the lemon bar
- When the crust is done, poke holes all over the surface with a fork. This will both prevent the crust from puffing up when baked with the filling and also help the filling stick better to the crust
- Pour the filling on top of the crust and make sure the blueberries are spread evenly
- Bake again for 25-30 minutes, or until the middle of the lemon bar is set and doesn’t move when you gently shake the pan
- Cool at room temperature for at least an hour, until it’s completely cooled, then cool it in the fridge for at least 2 hours
- Optionally top with powdered sugar, then cut into 9 pieces and enjoy!
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These are the BEST lemon bars we’ve ever had! I made them for Father’s Day since they’re a family favorite, and my whole family agrees they truly beat other lemon bar recipes that take hours to prepare. So easy and quick aside from the cooling time!
Wow that’s awesome! I’m so glad to hear that! Thank you so much!