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Blueberry Lemon Pie Bars Recipe

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4.1 from 71 reviews

These Blueberry Lemon Pie Bars feature a buttery shortbread crust topped with a creamy lemon-infused filling loaded with fresh or frozen blueberries, baked to perfection and chilled for a refreshing treat.

Ingredients

Units Scale

SHORTBREAD CRUST

  • 1 cup (227g) unsalted butter melted
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • the zest of one lemon
  • 2 cups (240g) all-purpose flour be sure to measure properly

FILLING

  • 8 ounces (225g) cream cheese softened to room temperature
  • 1 cup (200g) granulated sugar
  • zest of one lemon
  • 2 large eggs
  • 5 ounces (150g) yogurt or sour cream1
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (300g) blueberries fresh or frozen; if using frozen, do not thaw

Instructions

  1. Preheat and prepare pan. Position a rack in the center position of the oven. Preheat the oven to 350ºF (177ºC). Line an 8″ x 8″ (or 9″ x 9″) baking pan with foil. Leave an overhang on the sides. Set aside.
  2. SHORTBREAD CRUST. Stir the melted butter, granulated sugar, vanilla extract, salt, and the lemon zest together in a medium bowl. Add the flour and stir until combined. Reserve ¾ cup of the shortbread crust and place in the refrigerator or freezer until needed. Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
  3. FILLING. In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Add the sugar and lemon zest and beat until smooth. Add the eggs, and continue beating until completely incorporated. Add the yogurt, lemon juice, and salt and beat again. Finally, add the flour and beat one more time until just combined. Scrape down the sides as necessary before adding the blueberries, then gently fold in the blueberries with a large spatula.
  4. Assemble and bake. Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with additional sugar or coarse sugar, if desired. Bake bars for 55-60 minutes, or until a toothpick inserted in center comes out clean.
  5. Cool and chill. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.
  6. Serve and store. When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving, if desired. Bars can be stored covered in the refrigerator up to 5 days. Bars freeze well, up to 3 months. Thaw in the refrigerator overnight.

Notes

  • You may need to separate the reserved crust into crumbs with a knife or fork before crumbling over the filling.
  • Do not thaw frozen blueberries if using; add them frozen.
  • Sprinkle additional or coarse sugar on top before baking, if desired.
  • Bars freeze well up to 3 months; thaw overnight in the refrigerator.

Find it online: https://yumfoodusa.com/blueberry-lemon-pie-bars-recipe/