Description
Buttery shortbread crust topped with tangy huckleberry filling and bright lemon zest. Perfectly balanced sweet-tart dessert bars with a crisp texture that stays intact.
Ingredients
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 1/4 cups all-purpose flour
Pinch of salt
1 quart fresh huckleberries
4 large eggs
2 lemons (juice and zest)
Powdered sugar (optional, for dusting)
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×13 inch baking pan
In medium bowl, cream butter and 1/4 cup sugar
Stir in 2 cups flour and salt for crust
Press dough evenly into prepared pan
Bake crust for 15 minutes until golden
Meanwhile, combine remaining 1 cup sugar, 1/4 cup flour, and 2 eggs in mixing bowl
Add lemon juice, zest, and huckleberries
Fold in remaining 1/2 cup flour
Spread mixture over warm crust
Return to oven and bake 20-25 minutes until set
Cool completely, then dust with powdered sugar
Cut into bars before serving
Notes
Use blueberries if huckleberries unavailable
Chill crust 10 minutes before adding filling if desired
Test doneness with toothpick
For best results, use room temperature eggs
- Prep Time: 20
- Cook Time: 40
- Category: Trend Recipes
- Method: Baking
- Cuisine: American