Blueberry Lemon Pie Bars are a zesty and refreshing treat that combines the best of both worlds—tart lemons and sweet blueberries. With a buttery, flaky crust and a creamy filling, these bars are a delightful balance of flavors that will satisfy your sweet tooth. Whether you’re hosting a party or simply treating yourself, these pie bars are the perfect dessert for any occasion!
Ingredients
For the crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2 tablespoons ice water
For the filling:
2 large eggs
1 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 1/2 cups fresh or frozen blueberries
For the topping:
Powdered sugar (optional)
Equipment
9×9-inch baking dish
Mixing bowls
Whisk
Pastry cutter or fork
Baking sheet
Parchment paper (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
- Prepare the crust: In a medium bowl, mix the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together. Press the dough evenly into the bottom of the prepared baking dish.
- Bake the crust for 15-18 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
- Prepare the filling: In a large bowl, whisk together the eggs, sugar, flour, cornstarch, and salt. Stir in the lemon juice and lemon zest until well combined. Gently fold in the blueberries.
- Pour the filling over the cooled crust and bake for an additional 25-30 minutes, or until the center is set and lightly golden.
- Allow the pie bars to cool completely in the pan. Once cooled, refrigerate for at least 2 hours before cutting into bars.
- Optional: Dust the bars with powdered sugar before serving for an extra touch of sweetness.
Tips
- If using frozen blueberries, do not thaw them beforehand to prevent the filling from becoming too watery.
- You can substitute the fresh lemon juice with bottled lemon juice in a pinch, though fresh juice is always preferred.
- For a more intense blueberry flavor, add an extra handful of blueberries to the filling.
These Blueberry Lemon Pie Bars are a perfect summer dessert with a vibrant mix of tart and sweet flavors. Whether you’re serving them at a gathering or enjoying them at home, they are sure to be a hit. With their buttery crust, tangy lemon filling, and juicy blueberries, these bars are an irresistible treat that you won’t be able to stop at just one!
Blueberry Lemon Pie Bars
Equipment
- 9x9-inch baking dish
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Baking sheet
- Parchment paper (optional)
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 2 tablespoons ice water
- For the filling:
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh or frozen blueberries
- For the topping:
- Powdered sugar optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or line it with parchment paper for easy removal.
- Prepare the crust: In a medium bowl, mix the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together. Press the dough evenly into the bottom of the prepared baking dish.
- Bake the crust for 15-18 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
- Prepare the filling: In a large bowl, whisk together the eggs, sugar, flour, cornstarch, and salt. Stir in the lemon juice and lemon zest until well combined. Gently fold in the blueberries.
- Pour the filling over the cooled crust and bake for an additional 25-30 minutes, or until the center is set and lightly golden.
- Allow the pie bars to cool completely in the pan. Once cooled, refrigerate for at least 2 hours before cutting into bars.
- Optional: Dust the bars with powdered sugar before serving for an extra touch of sweetness.
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