Description
Delightful Blueberry Lemon Pie Bars with a buttery shortbread crust and creamy filling, perfect for summer picnics and celebrations.
Ingredients
Scale
- 1 cup (227g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Zest of one lemon
- 2 cups (240g) all-purpose flour
- 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 cream
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- ½ cup (60g) all-purpose flour
- 3 cups (300g) blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350ºF (177ºC). Prepare an 8″ x 8″ (or 9″ x 9″) baking pan by lining it with foil.
- Make the Shortbread Crust: In a large bowl, combine melted butter, ½ cup of sugar, vanilla extract, salt, lemon zest, and flour. Mix until a dough forms. Press this mixture into the bottom of the prepared pan, ensuring an even layer. Bake for 20 minutes until golden and fragrant.
- Prepare the Filling: In another mixing bowl, whisk together the softened cream cheese and 1 cup of sugar until smooth. Then, add the lemon zest, eggs, yogurt, lemon juice, and salt. Blend well, creating a creamy batter. Gently fold in the blueberries.
- Pour the filling over the pre-baked crust. Spread it evenly and return to the oven. Bake for 35-40 minutes, until the filling is set and the edges are golden brown.
- Allow the pie bars to cool in the pan for an hour before refrigerating for at least two hours.
- Serve chilled or at room temperature. Cut into squares and enjoy!
Notes
Make-ahead Tips: Prepare the crust and filling the day before to enhance flavor. Consider adding a streusel topping for added texture.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg