Description
These blueberry lemon pie bars feature a buttery shortbread crust topped with a creamy lemon-scented filling and bursts of blueberries for a bright, irresistible dessert.
Ingredients
Shortbread Crust:
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Zest of 1 lemon
- 2 cups all-purpose flour
Filling:
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- 2 large eggs
- 5 ounces yogurt or sour cream
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 3 cups blueberries, fresh or frozen
Instructions
1. Preheat the oven to 350°F (177°C) and line an 8×8-inch or 9×9-inch baking pan with foil, leaving an overhang on the sides.
2. In a medium bowl, stir together the melted butter, granulated sugar, vanilla extract, salt, and lemon zest. Add the flour and stir until combined.
3. Reserve 3/4 cup of the shortbread mixture and place it in the refrigerator or freezer. Press the remaining crust evenly into the prepared pan.
4. Bake the crust for 18 minutes while you prepare the filling.
5. Beat the cream cheese until smooth. Add the sugar and lemon zest and beat again until smooth.
6. Add the eggs and beat until fully incorporated. Mix in the yogurt or sour cream, lemon juice, and salt. Add the flour and beat until just combined.
7. Gently fold in the blueberries with a spatula.
8. Pour the filling over the baked crust and scatter a few extra blueberries on top if desired.
9. Remove the reserved crust from the refrigerator and crumble it evenly over the filling. Sprinkle with additional sugar if desired.
10. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool completely at room temperature, then refrigerate for 1 hour before lifting from the pan and cutting into squares.
12. Top with extra lemon zest before serving if desired.
Notes
Reserve 3/4 cup of the shortbread crust to crumble over the top before baking.
Use fresh or frozen blueberries; if using frozen, do not thaw them first.
Sprinkle with extra granulated or coarse sugar on top if desired.
Store covered in the refrigerator for up to 5 days.
These bars freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 bar