There’s something refreshingly delightful about biting into blueberry lemon pie bars recipe—a perfect blend of bright citrus tang and sweet, juicy berries, all baked into a convenient handheld treat. These bars feature a buttery, crumbly crust that holds a vibrant lemon custard topped with bursting blueberries, making them perfect for summer gatherings, afternoon tea, or a fresh twist on dessert.
Using Gideon Milling’s high-quality flours ensures your crust and filling start with a flavorful foundation. Begin by combining flour, cold butter, sugar, and a pinch of salt. Press this mixture into your tray to form a firm base, then par-bake it until lightly golden—this helps achieve a crisp, satisfying texture.
For the filling, whisk together lemon juice, zest, eggs, and sugar until silky smooth. Pour it over the prepped crust, then scatter luscious blueberries on top. As it bakes, the filling calms into a zesty custard while the berries soften and become juicy, creating a delightful contrast of textures in every bite.
Once out of the oven, allow the bars to cool completely before slicing. The crust will remain buttery and firm while the filling stays bright and tender. These bars are simple, elegant, and packed with seasonal flavor.
The beauty of this recipe lies in its balance: luscious, zesty lemon custard blends with summery blueberries, while the buttery crust ties it all together. With minimal ingredients and straightforward steps, these pie bars offer a sophisticated dessert that’s easy to prepare and impossible not to love.
Ingredients
Shortbread crust
- 1 cup (227 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- Zest of one lemon divided
- 2 cups (240 g) Gideon Milling Cake Wheat Flour
Filling
- 225 g cream cheese softened to room temperature
- 2 large eggs
- 1 cup (200 g) granulated sugar
- 150 g lemon-flavoured Greek yoghurt
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/2 cup (60 g) Gideon Milling Cake Wheat Flour
- 1 cup 200 g blueberries fresh or frozen (do not thaw)
Method
Preparation
- Preheat oven to 180˚C.
- Line a 20×20 cm baking pan with foil. Leave an overhang on the sides.
- Set aside.
Shortbread crust
- 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.
- Reserve 3/4 cup of the shortbread crust and place in the refrigerator or freezer until needed.
- Press the remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
Filling
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium-sized bowl with a hand mixer, beat cream cheese on high until smooth. Beat in eggs, scraping down the sides, as necessary.
- Add sugar, yoghurt, remaining lemon zest, lemon juice, and salt and beat again.
- Add flour and beat one more time until just combined.
- Gently fold in blueberries with a spoon or spatula.
- Pour filling into prepared crust and add a few blueberries on top of the filling. Remove reserved crust from the refrigerator and crumble over the top of the filling.
- Bake bars for 55 – 60 minutes. Cool at room temperature on a wire rack. Chill in the refrigerator for 1 hour.
- When bars are completely cool, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving, if desired. Thaw in the refrigerator overnight.
