Blueberry Lemon Pie Bars
Nine generous blueberry-and-lemon bars with a shortbread base, cream cheese filling, and reserved-dough topping.
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter melted
- 1/2 cup granulated sugar for the crust
- 2 teaspoons vanilla extract for the crust
- 1/2 teaspoon salt for the crust
- 1 tablespoon lemon zest for the crust
- 2 cups all-purpose flour for the crust
For the Filling
- 8 ounces cream cheese softened to room temperature
- 1 cup granulated sugar for the filling
- 1 tablespoon lemon zest for the filling
- 2 large eggs
- 5 ounces yogurt or sour cream
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt for the filling
- 1/2 cup all-purpose flour for the filling
- 3 cups blueberries fresh or frozen; keep frozen berries frozen
Instructions
Make the Crust
- Preheat to 350°F and line a 9-inch square metal pan with an overhang. Mix melted butter, 1/2 cup sugar, 2 teaspoons vanilla, 1/2 teaspoon salt, 1 tablespoon lemon zest, and 2 cups flour until a soft dough forms.
- Refrigerate 3/4 cup dough for the topping and press the remaining dough into the pan. Bake at 350°F for 18 minutes until set and lightly golden at the edges.
Fill and Bake
- Beat cream cheese, 1 cup sugar, and 1 tablespoon lemon zest until smooth. Mix in eggs, yogurt or sour cream, lemon juice, 1/4 teaspoon salt, and 1/2 cup flour, then gently fold in blueberries.
- Spread filling over the base and crumble the chilled 3/4 cup dough over it. Bake at 350°F for 55–60 minutes until golden and set, with no wet batter on a tester and the egg filling at least 160°F.
Cool and Cut
- Cool on a rack for up to 2 hours, then refrigerate for at least 1 hour until firm. Lift out and cut into 9 squares.
Notes
- Refrigerate the cooled bars at 40°F or below; use within 3 days.
- Freeze chilled squares in a sealed container for up to 2 months; thaw in the refrigerator.