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Wild Huckleberry Lemon Drop Bars

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These bars feature a buttery shortbread crust with a bright lemon filling layered with wild huckleberry jam, creating a tart and sweet dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour (or almond flour for gluten-free adaptation)
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 2 tablespoons (16g) all-purpose flour
  • ½ cup (160g) wild huckleberry jam

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch pan or line with parchment paper, leaving an overhang on two sides.
  2. In a mixing bowl, cream together 1 cup softened unsalted butter and ½ cup granulated sugar using an electric mixer on medium speed for 2-3 minutes until fluffy and pale.
  3. Add 2 cups flour and ¼ teaspoon salt to the creamed butter mixture. Stir gently until dough forms a crumbly but cohesive mass.
  4. Press the dough evenly into the bottom of the pan, creating a smooth, compact layer.
  5. Bake the crust for 18-20 minutes until lightly golden and fragrant.
  6. While crust bakes, whisk together 3 large eggs and 1 ½ cups granulated sugar until smooth and slightly thickened (about 2 minutes). Add lemon zest, lemon juice, and 2 tablespoons flour; whisk until combined.
  7. Remove crust from oven and spread ½ cup wild huckleberry jam evenly over the warm crust.
  8. Pour lemon filling over the jam layer and spread evenly.
  9. Bake bars for 25-30 minutes until filling is set but slightly jiggly in the center.
  10. Cool completely on a wire rack.
  11. Refrigerate for at least 1 hour to fully set the filling.
  12. Lift bars out using parchment paper overhang and cut into squares or rectangles with a sharp knife.

Notes

Use softened butter for a tender crust; do not overmix the crust dough to avoid toughness. Spread jam while crust is warm to meld flavors. Chill bars before cutting for clean slices. Fresh lemon juice and zest are essential for bright flavor. For gluten-free, substitute almond flour. For dairy-free, use coconut oil or vegan butter.

Nutrition

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

Find it online: https://yumnode.com/wild-huckleberry-lemon-drop-bars-recipe-easy-homemade-with-buttery-crust/