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Wild Huckleberry Lemon Bars

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These wild huckleberry lemon bars feature a buttery shortbread crust topped with a bright, tangy lemon and wild huckleberry filling. They are quick to make, perfect for any occasion, and a crowd-pleasing dessert with a perfect balance of tartness and sweetness.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 2 cups (about 300g) fresh or frozen wild huckleberries (thawed and drained if frozen)
  • 1 1/4 cups (250g) granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper with overhang for easy removal.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until pale and fluffy, about 3 to 4 minutes with an electric mixer on medium speed.
  3. Add 2 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract to the butter mixture. Stir until the dough just comes together; it will look crumbly but should hold if pressed together. Add a teaspoon of cold water if too dry.
  4. Press the dough evenly into the prepared pan using fingers or the back of a spoon. Bake for 18 to 20 minutes until edges start to turn golden brown and crust looks set.
  5. While the crust bakes, whisk together 3 large eggs and 1 1/4 cups granulated sugar in a medium bowl until smooth and slightly thickened, about 2 minutes by hand or 1 minute with a mixer.
  6. Add 1/4 cup flour, 1/2 cup fresh lemon juice, lemon zest, and a pinch of salt to the egg mixture. Whisk until fully combined.
  7. Gently fold in the wild huckleberries, being careful not to break them up too much.
  8. Pour the filling evenly over the hot crust.
  9. Bake for 25 to 30 minutes until the filling is set but still has a slight jiggle in the center.
  10. Let the bars cool completely on a wire rack for 1 to 2 hours.
  11. Refrigerate for at least 1 hour to help the filling firm up.
  12. Slice into squares and serve.

Notes

Use softened butter at room temperature for best crust texture. Do not overmix the crust dough to avoid toughness. Fresh lemon juice and zest are essential for bright flavor. Fold berries gently to keep them intact. Let bars cool and chill fully before slicing for clean cuts. Use a serrated knife for best results. If filling is too loose, add up to 2 tablespoons more flour next time. Line pan with parchment paper for easy removal.

Nutrition

Keywords: wild huckleberry lemon bars, lemon bars, shortbread crust, berry dessert, easy lemon bars, homemade dessert, summer dessert

Find it online: https://tempotaste.com/wild-huckleberry-lemon-bars-recipe-easy-homemade-shortbread-crust-dessert/