Print

Wild Huckleberry Lemon Curd Bars Easy Homemade Shortbread Crust Recipe

wild huckleberry lemon curd bars - featured image
Print Recipe

These wild huckleberry lemon curd bars feature a buttery shortbread crust with a tart and sweet lemon curd filling studded with wild huckleberries. Quick and easy to make, they are perfect for casual gatherings or a simple homemade treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 to 1 1/2 cups fresh wild huckleberries (or frozen, thawed and drained)
  • Powdered sugar for dusting (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
  3. Gradually mix in 2 cups all-purpose flour and 1/4 teaspoon salt until just combined. The dough should be crumbly but hold together when pressed.
  4. Press the dough evenly into the bottom of the prepared pan to about 1/4 inch (6mm) thickness.
  5. Bake the crust for 18-22 minutes or until the edges are lightly golden. Watch carefully to avoid overbrowning.
  6. While the crust bakes, whisk together 3 large eggs and 1 cup granulated sugar in a medium bowl until smooth and slightly frothy.
  7. Stir in 1/3 cup fresh lemon juice and 1 tablespoon lemon zest. Slowly whisk in 1/2 cup melted unsalted butter, ensuring it is not too hot to avoid scrambling the eggs.
  8. Reduce oven temperature to 325°F (160°C). Scatter 1 to 1 1/2 cups wild huckleberries evenly over the warm crust.
  9. Pour the lemon curd filling gently over the berries.
  10. Bake for 25-30 minutes, or until the filling is mostly set but still slightly jiggly in the center.
  11. Cool completely in the pan on a wire rack, then chill in the refrigerator for at least 2 hours before cutting into bars.
  12. Serve dusted with powdered sugar and garnished with fresh mint leaves if desired. Store leftovers covered in the refrigerator for up to 4 days.

Notes

Use room temperature eggs for smooth filling. Melted butter for filling should be warm but not hot to avoid scrambling eggs. Press crust evenly to prevent uneven baking. Chill bars before slicing for clean cuts. Wild huckleberries can be substituted with blueberries or blackberries. Avoid overbaking the filling to maintain silky texture.

Nutrition

Keywords: wild huckleberry lemon curd bars, shortbread crust, lemon bars, wild huckleberries, easy dessert, homemade bars, tart and sweet dessert

Find it online: https://twinkletaste.com/wild-huckleberry-lemon-curd-bars-easy-homemade-shortbread-crust-recipe/