Introduction

Lemon Pie Bars are a delightful combination of tangy lemon filling and a buttery shortbread crust, topped with fresh blueberries for a burst of sweetness. Perfect for any occasion, these bars are both refreshing and satisfying with a creamy texture you’ll love.

This image shows four square pieces of a blueberry dessert bar on a white plate with small dark specks. Each bar has three layers: a light golden brown crumbly crust on the bottom, a thick middle layer filled with whole blueberries and creamy pale purple filling, and a crumbly, light yellow topping with a rough texture. Around the plate are two fresh whole blueberries and a slice of lemon. The plate is set on a purple cloth with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (if frozen, do not thaw)

Instructions

Step 1: Position a rack in the center of the oven and preheat to 350ºF (177ºC). Line an 8″ x 8″ or 9″ x 9″ baking pan with foil, leaving an overhang for easy removal. Set aside.
Step 2: In a medium bowl, stir together the melted butter, ½ cup sugar, vanilla extract, ½ teaspoon salt, and lemon zest. Add 2 cups flour and mix until combined.
Step 3: Reserve ¾ cup of the crust mixture by placing it in the refrigerator or freezer. Press the remaining crust evenly into the prepared pan and bake for 18 minutes while you prepare the filling.
Step 4: In a stand mixer or with a hand mixer, beat the cream cheese on high until smooth. Add 1 cup sugar and lemon zest, beating again until smooth.
Step 5: Add eggs and beat until fully incorporated. Then add yogurt, lemon juice, and ¼ teaspoon salt, beating once more. Finally, add ½ cup flour and mix just until combined, scraping the sides as needed.
Step 6: Gently fold in the blueberries with a large spatula. Pour the filling into the baked crust and scatter a few blueberries on top.
Step 7: Remove the reserved crust from the fridge and crumble it evenly over the filling. Sprinkle with additional sugar or coarse sugar if desired.
Step 8: Bake the bars for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack at room temperature.
Step 9: Once cool, chill the bars in the refrigerator for 1 hour. Use the foil overhang to lift the bars from the pan and cut into squares. Optionally, garnish with extra lemon zest before serving.

Tips & Variations

Use fresh lemon zest for the brightest flavor, and be sure to keep frozen blueberries unthawed to prevent excess moisture in the filling.
Try swapping blueberries for raspberries or blackberries for a different berry twist.
To make the crust gluten-free, substitute the all-purpose flour with a gluten-free blend following a 1:1 ratio.

Storage

Store the lemon pie bars covered in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving. For best texture, reheat briefly at room temperature or enjoy chilled.

How to Serve

The image shows square pieces of a blueberry dessert bar on a white speckled plate resting on a purple cloth. Each piece has three layers: a light golden crust at the bottom, a thick middle layer with creamy texture and whole blueberries that create purple spots, and a crumbly pale yellow top layer with a slightly rough texture. Fresh blueberries and lemon slices sit near the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries without thawing them first. This helps prevent adding extra moisture to the filling, which could affect the texture.

How can I tell when the bars are fully baked?

The bars are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges may be slightly golden but the center should be set and not jiggly.