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Perfect Montana-Style Huckleberry Lemon Bars Recipe with Buttery Shortbread Crust

Montana-style huckleberry lemon bars - featured image
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These Montana-style huckleberry lemon bars feature a flaky buttery shortbread crust paired with a tangy, sweet huckleberry-lemon filling, delivering a unique and vibrant dessert experience.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour (use a gluten-free blend if needed)
  • 1/4 teaspoon salt
  • 1 1/2 cups (225g) fresh or frozen huckleberries (substitute with blueberries if unavailable)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest (freshly grated)
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

Instructions

  1. Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy — about 3-4 minutes with a hand mixer.
  2. Gradually mix in the flour and salt until just combined. The dough will be thick and crumbly but should hold together when pressed.
  3. Transfer the dough to your greased 9×13-inch pan. Use your fingers or the bottom of a flat glass to press the dough evenly into the pan’s bottom, about 1/4 inch (6mm) thick.
  4. Bake for 18-20 minutes until the edges turn a light golden brown. Remove from oven and set aside to cool slightly.
  5. In a medium bowl, whisk together the eggs and sugar until smooth and pale (about 2 minutes). Stir in the lemon juice, lemon zest, and the 2 tablespoons of flour until well combined.
  6. Gently fold the huckleberries into the lemon mixture, being careful not to crush them.
  7. Pour the filling evenly over the warm crust. Return to the oven and bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
  8. Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours or overnight.
  9. Slice into squares using a sharp knife, wiping it clean between cuts. Dust with powdered sugar if desired before serving.

Notes

If the crust starts browning too fast, tent loosely with foil to prevent burning. Always chill the bars for at least 2 hours to help the filling firm up and make slicing easier. Use fresh lemon juice and zest for best flavor. Handle berries gently to preserve texture. For a less tart filling, reduce lemon juice by 1 tablespoon.

Nutrition

Keywords: huckleberry lemon bars, Montana style, shortbread crust, lemon bars, berry dessert, homemade dessert, easy lemon bars

Find it online: https://tablemira.com/perfect-montana-style-huckleberry-lemon-bars-recipe-with-buttery-shortbread-crust/