Blueberry Lemon Pie Bars

I have been loving the whole “pie in bar form” this summer. It really just does make sharing much easier! Not to say I won’t be venturing into the pie-in-a-pie-dish soon (especially so I can cross a couple things off of my list), but for parties with lots of people enjoying dessert: pie bars are the way to go! I originally whipped up this recipe for the party that I took my fluffernutter bars and key lime pie bars to, but I wasn’t completely sold on them. Don’t get me wrong, they were delicious, but they were a bit too sweet for my liking, and I thought they needed some sort of topping– not quite a streusel but not a crust either. That’s why I have taste-testers, people (and I’m always looking for new tastebuds)!





This bar starts with a shortbread crust. One of my absolutely favorite food bloggers put out a cookbook in March and this crust is featured on her lemon bars. As I was perusing her cookbook one day, I made sure to mark the page, because the crust sounded so good. Once I tried it, I was in buttery love, and I actually didn’t feel I wanted to alter it at all (which doesn’t happen to me a lot). The only thing I changed about it was adding the lemon zest.


Blueberry Lemon Pie Bars


Prep time

30 minutes

Cook time

1 hour

Total time

1 hour 30 minutes


Creamy and sweet pie bursting with blueberries and citrusy lemon on top of shortbread crust. In portable bar form!


Yield: 16 bars


Ingredients


SHORTBREAD CRUST

1 cup (2 sticks) unsalted butter, melted

½ cup granulated sugar (plus more for sprinkling)

2 teaspoons vanilla extract

½ teaspoon salt

the zest of one lemon, divided

2 cups all-purpose flour

FILLING

8 ounces cream cheese, softened to room temperature

2 large eggs

1 cup granulated sugar

1-5.3 ounce container lemon flavored Greek yogurt

2 teaspoons lemon juice

pinch of salt

½ cup all-purpose flour

3 cups blueberries (fresh or frozen-- if using frozen, do not thaw)


Instructions


Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides. Set aside.


SHORTBREAD CRUST

 

 

  1. Stir the melted butter, granulated sugar, vanilla extract, salt, and half of the lemon zest together in a medium bowl. Add the flour and stir until combined.

  2. Reserve ¾ cup of the shortbread crust and place in the refrigerator or freezer until needed.

  3. Read Full Recipes >> freshaprilflours.com

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