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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.
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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!