Blueberry Lemon Pie Bars
Delightful Blueberry Lemon Pie Bars with a buttery crust and fruity filling, perfect for any occasion.
Ingredients
For the crust
- 1 cup all-purpose flour Can be substituted with gluten-free all-purpose flour.
- ½ cup unsalted butter Can be substituted with coconut oil for a dairy-free version.
- ¼ cup granulated sugar
- ½ teaspoon salt
For the filling
- 2 cups fresh blueberries Fresh blueberries yield the best flavor.
- 1 tablespoon lemon zest For extra flavor, consider adding more lemon zest.
- ¼ cup lemon juice
- ½ cup granulated sugar For the filling.
- 2 large eggs Can be replaced with flaxseed meal for vegan version.
- 1 tablespoon cornstarch
Instructions
Preparation
- Gather all your ingredients.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour, softened butter, 1/4 cup granulated sugar, and salt. Mix until crumbly.
- Press the crust mixture into a greased 8x8 inch baking dish evenly.
- Bake the crust in the preheated oven for about 15 minutes until light golden.
Filling Preparation
- In another mixing bowl, toss fresh blueberries with lemon zest, lemon juice, remaining 1/2 cup granulated sugar, eggs, and cornstarch. Stir until well combined.
Assembly and Baking
- Pour the blueberry lemon filling over the warm crust and spread it evenly.
- Bake for an additional 25-30 minutes until the center is slightly jiggly and the top is golden.
- Allow to cool completely in the pan before cutting into squares.
Serving
- Cut the bars into squares and serve. Enjoy plain or with a dollop of whipped cream.
Notes
These bars can be made ahead of time and stored in an airtight container in the fridge for up to a week. They can also be frozen for up to three months.