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–+ servings
Three lemon blueberry bars dusted with powdered sugar are stacked on a plate, with a few fresh blueberries placed beside them.

Classic Blueberry Lemon Bars Recipe with a Shortbread Crust

Sarita Harbour
Old-fashioned blueberry lemon bars with buttery shortbread crust, tangy lemon filling, and juicy blueberries. Perfect for using up leftover fruit.
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Prep Time 10 minutes
Cook Time 8 minutes
For the filling 27 minutes
Total Time 30 minutes
Course Desserts
Cuisine American, Canadian
Servings 16 bars
Calories 24 kcal

Ingredients
  

For the crust:

  • 1/2 cup 113 g butter, at room temperature
  • 1/2 cup 100 g sugar
  • 1 1/2 cups 190 g all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 teaspoons lemon zest

For the filling:

  • 1 cup 150 g fresh blueberries
  • 1 cup 240 ml fresh lemon juice
  • 6 eggs
  • 1/2 cup 120 ml condensed milk
  • 1/4 cup 50 g sugar
  • 3 tablespoons flour or cornstarch

Instructions
 

Prepare the crust:

  • In a bowl, add the butter, sugar, lemon zest, vanilla extract, the flour and salt,and begin incorporating the dough by hand, breaking down the butter until a crumbly texture forms, then pressing it together. You can also use a food processor.
  • Transfer the dough to a 9 x 13-inch baking pan lined with parchment paper.
  • Press and spread the dough evenly, ensuring it is thin.
  • Bake in a preheated oven at 350°F (180°C) for 8-10 minutes, or until the edges are lightly golden.

Prepare the filling:

  • In a bowl, add the condensed milk, lemon juice and eggs and beat until combined.
  • Add the sugar and flour, mix until there are no lumps.

Bake and cool:

  • Pour the mixture over the previously baked crust.
  • Top the mixture with fresh blueberries, distributing them throughout the pan.
  • Bake at 350°F (180°C) for 10 minutes, or until the center is firm to the touch.
  • Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into portions.

Serve:

  • Dust with powdered sugar and cut into squares.
  • Enjoy chilled for the best texture and flavor.

Notes

Use room temperature ingredients. This makes it easier to combine and improves the texture of both the base and the filling.
Don't overwork the base dough. Mix only until the ingredients are combined to avoid it being hard when baking. Press the base well into the pan: Make sure it is even to avoid it falling apart when cutting.
Pre-bake the base long enough. This prevents it from getting soaked with the liquid filling and maintains a crispy texture.
Strain the lemon juice. To avoid traces of pulp or seeds in the filling and to obtain a smoother texture.
Beat the eggs well. This helps the filling to be airy and with a better consistency.
Sift the flour or cornstarch before adding it. This prevents lumps and guarantees a smooth filling.
Don't overload the blueberries. Using just the right amount prevents the filling from being too wet and affecting the firmness.
Refrigerate before cutting. The cold helps the filling to set and the portions to be cut more cleanly.
 
 
 
 
 

Nutrition

Serving: 1servingCalories: 24kcalCarbohydrates: 0.2gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 23mgPotassium: 24mgFiber: 0.03gSugar: 0.1gVitamin A: 89IUVitamin C: 0.3mgCalcium: 10mgIron: 0.3mg
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