Description
Blueberry Lemon Pie Bars feature a buttery shortbread crust, a tangy lemon filling, and sweet, juicy blueberries for the perfect balance of bright and refreshing flavors. Ideal for spring and summer gatherings!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 2 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- In a bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the prepared pan.
- Bake for 15-18 minutes, or until lightly golden.
- Meanwhile, in a separate bowl, whisk together eggs, sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Gently fold in the blueberries.
- Pour the filling over the warm crust and spread evenly.
- Bake for 20-25 minutes, or until the center is set.
- Allow bars to cool completely, then refrigerate for at least 2 hours before slicing.
Notes
- Use raspberries or blackberries instead of blueberries for a twist.
- Add a sprinkle of powdered sugar on top before serving for a pretty finish.
- Drizzle with a simple lemon glaze for extra zing.
- Add shredded coconut to the crust for a tropical flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 280
- Sugar: 22g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg