Blueberry Lemon Pie Bars

Blueberry Lemon Pie Bars

a refreshing and tangy dessert that combines the sweet burst of blueberries with the bright citrus flavor of lemon. These bars have a buttery crust, a creamy lemon filling, and a sweet blueberry topping that’s perfect for spring, summer, or anytime you crave a light, fruity treat.

Print Recipe Pin Recipe

Equipment

• Kitchen Equipment Needed:
• Mixing bowls 
• 9x13-inch baking pan
• Hand or stand mixer
• Whisk
• Spatula
• Parchment paper

Ingredients

  

• Ingredients Overview
• Blueberries: Fresh or frozen blueberries work well in this recipe.
• Lemon Juice and Zest: Provides a tangy citrus flavor.
• Sweetened Condensed Milk: Creates a creamy and luscious filling.
• Butter and Flour: Form the base for the buttery shortbread crust.
• Step-by-Step Instructions
• Preheat the Oven
• Preheat your oven to 350°F 175°C and line a 9x13-inch baking pan with parchment paper for easy removal.
• Make the Crust
• In a mixing bowl combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 3/4 cup unsalted butter (softened). Mix until crumbly.
• Press the mixture firmly into the bottom of the prepared pan to create an even layer.
• Bake the crust for 15 minutes or until lightly golden. Remove from the oven and let it cool slightly.
• Prepare the Filling
• In another bowl whisk together 1 can (14 oz) sweetened condensed milk, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 large egg yolks until smooth and creamy.
• Add the Blueberries

Instructions

 

• Sprinkle 1 1/2 cups fresh or frozen blueberries over the baked crust. Pour the lemon filling evenly over the blueberries.
• Bake the Bars
• Return the pan to the oven and bake for 20-25 minutes, or until the filling is set.
• Cool and Chill
• Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
• Slice and Serve
• Once chilled, lift the bars out of the pan using the parchment paper. Slice into squares or rectangles and serve.
• Recipe Tips
• Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
• Prevent a Soggy Crust: Cool the crust slightly before adding the filling to maintain its texture.
• Blueberry Substitutes: Try raspberries or blackberries for a variation.
• What to Serve With This Recipe
• These bars are perfect on their own but pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve with iced tea or lemonade for a refreshing summer treat.
• Frequently Asked Questions
• Can I freeze these bars?
• Yes! Freeze them in a single layer in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
• Can I use frozen blueberries?
• Absolutely. If using frozen berries, do not thaw them before adding to the crust to avoid excess moisture.
• How long do these bars last?
• Stored in the refrigerator in an airtight container, they will stay fresh for up to 4 days.
• Ingredients
• Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 3/4 cup unsalted butter, softened
• Filling:
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 large egg yolks
• 1 1/2 cups fresh or frozen blueberries
• Instructions
• Preheat oven to 350°F and line a 9x13-inch pan with parchment paper.
• Mix flour, sugar, and butter to form a crumbly dough. Press into pan and bake for 15 minutes.
• Whisk together condensed milk, lemon juice, lemon zest, and egg yolks for the filling.
• Sprinkle blueberries over the baked crust, then pour the lemon filling on top.
• Bake for 20-25 minutes until set. Cool completely, then refrigerate for 2 hours before slicing.
• Enjoy these Blueberry Lemon Pie Bars as a tangy, sweet dessert that’s as beautiful as it is delicious!

Blueberry Lemon Pie Bars are a refreshing and tangy dessert that combines the sweet burst of blueberries with the bright citrus flavor of lemon.

These bars have a buttery crust, a creamy lemon filling, and a sweet blueberry topping that’s perfect for spring, summer, or anytime you crave a light, fruity treat.

Kitchen Equipment Needed

• Mixing bowls
• 9×13-inch baking pan
• Hand or stand mixer
• Whisk
• Spatula
• Parchment paper

Ingredients Overview

• Blueberries: Fresh or frozen blueberries work well in this recipe.
• Lemon Juice and Zest: Provides a tangy citrus flavor.
• Sweetened Condensed Milk: Creates a creamy and luscious filling.
• Butter and Flour: Form the base for the buttery shortbread crust.

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper for easy removal.

2. Make the Crust

• In a mixing bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 3/4 cup unsalted butter (softened). Mix until crumbly.
• Press the mixture firmly into the bottom of the prepared pan to create an even layer.
• Bake the crust for 15 minutes or until lightly golden. Remove from the oven and let it cool slightly.

3. Prepare the Filling

• In another bowl, whisk together 1 can (14 oz) sweetened condensed milk, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 2 large egg yolks until smooth and creamy.

4. Add the Blueberries

• Sprinkle 1 1/2 cups fresh or frozen blueberries over the baked crust. Pour the lemon filling evenly over the blueberries.

5. Bake the Bars

• Return the pan to the oven and bake for 20-25 minutes, or until the filling is set.

6. Cool and Chill

• Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.

7. Slice and Serve

• Once chilled, lift the bars out of the pan using the parchment paper. Slice into squares or rectangles and serve.

Recipe Tips

• Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
• Prevent a Soggy Crust: Cool the crust slightly before adding the filling to maintain its texture.
• Blueberry Substitutes: Try raspberries or blackberries for a variation.

What to Serve With This Recipe

These bars are perfect on their own but pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve with iced tea or lemonade for a refreshing summer treat.

Frequently Asked Questions

Can I freeze these bars?
Yes! Freeze them in a single layer in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

Can I use frozen blueberries?
Absolutely. If using frozen berries, do not thaw them before adding to the crust to avoid excess moisture.

How long do these bars last?
Stored in the refrigerator in an airtight container, they will stay fresh for up to 4 days.

Ingredients

• Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, softened
• Filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 large egg yolks
  • 1 1/2 cups fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
2. Mix flour, sugar, and butter to form a crumbly dough. Press into pan and bake for 15 minutes.
3. Whisk together condensed milk, lemon juice, lemon zest, and egg yolks for the filling.
4. Sprinkle blueberries over the baked crust, then pour the lemon filling on top.
5. Bake for 20-25 minutes until set. Cool completely, then refrigerate for 2 hours before slicing.

Enjoy these Blueberry Lemon Pie Bars as a tangy, sweet dessert that’s as beautiful as it is delicious!