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Lemon Blueberry Shortbread Bars Recipe

★★★★★

4.6 from 83 reviews
  • Author: anna
  • Total Time: 55 minutes
  • Yield: 9 servings 1x

Description

These Lemon Blueberry Shortbread Bars combine a buttery, crumbly shortbread crust with a tangy lemon custard filling and fresh blueberries, creating a delightful balance of sweet and tart flavors. Perfect for a refreshing dessert or snack, they bake to a golden brown and can be served warm or chilled, topped with a dusting of powdered sugar for an elegant finish.

Ingredients

Scale

Shortbread Crust

  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp sp almond extract
  • 2 1/2 cups all purpose flour

Filling

  • 1 14oz can sweetened condensed milk
  • 6 Tbsp fresh lemon juice
  • 1 Tbsp fresh lemon zest
  • 2 cups fresh blueberries

Topping

  • Powdered sugar, if desired

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking dish with parchment paper or aluminum foil. Set aside for easy removal of the bars.
  2. Cream Butter: Using a stand mixer, hand mixer, or food processor, cream the softened unsalted butter until it becomes light and fluffy, which helps create a tender crust.
  3. Add Sugar: Add the granulated sugar to the creamed butter and mix until well combined and smooth.
  4. Add Extracts: Stir in the vanilla extract and almond extract to infuse the dough with aromatic flavors.
  5. Incorporate Flour: Gradually add the all-purpose flour and mix until a crumbly dough forms. The mixture should hold together when pressed but remain a bit crumbly. Set this dough aside.
  6. Make Filling: In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and well combined.
  7. Assemble Base Layer: Press half of the shortbread dough evenly into the prepared baking dish, ensuring a uniform layer to serve as the crust.
  8. Add Filling: Spread the lemon custard filling evenly over the shortbread crust, distributing it carefully to cover the base completely.
  9. Add Blueberries: Arrange the fresh blueberries in an even layer over the lemon filling to add bursts of juicy freshness.
  10. Add Topping: Sprinkle the remaining shortbread dough over the blueberries as a crumbly topping.
  11. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is lightly golden brown and the filling is bubbling around the edges.
  12. Cool: Remove from the oven and allow the bars to cool completely in the pan to set properly. They can also be chilled if preferred for a firmer texture.
  13. Serve: Dust the cooled bars with powdered sugar if desired, slice into squares, and serve.

Notes

  • Make sure the butter is at room temperature for easier creaming and better texture in the crust.
  • Using fresh lemons provides the best citrus flavor in the filling.
  • Press the shortbread dough firmly into the pan to avoid crumbling when eating.
  • Chilling the bars after baking enhances their flavor and makes them easier to cut.
  • These bars keep well in an airtight container in the refrigerator for up to 4 days.
  • You can substitute frozen blueberries if fresh are not available, but fresh is preferred for texture.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Lemon Blueberry Bars, Shortbread Bars, Lemon Dessert, Blueberry Dessert, Easy Baking Recipe, Summer Desserts

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Find it online: https://recipiana.com/lemon-blueberry-shortbread-bars-recipe/