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Huckleberry Lemon Crumble Bars

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A tangy layered dessert combining a buttery crumble crust, a bright lemon layer, and wild huckleberries for a perfect balance of sweet and tart flavors.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) fresh lemon juice
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 3 tablespoons (24g) all-purpose flour
  • 1 tablespoon lemon zest
  • 1 ½ cups (225g) fresh or frozen huckleberries
  • 2 tablespoons (25g) sugar
  • 1 teaspoon cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together 2 ½ cups flour, 1 cup sugar, and ½ teaspoon salt. Add cold, cubed butter and work into dry ingredients until mixture resembles coarse crumbs with some pea-sized bits. Stir in 1 teaspoon vanilla extract. Reserve 1 ½ cups of this mixture for crumble topping. Press remaining mixture firmly into bottom of greased 9×13-inch pan. Bake for 15 minutes until lightly golden.
  2. While crust bakes, whisk ¾ cup sugar and 3 eggs in medium bowl until smooth and slightly frothy. Add 3 tablespoons flour, lemon zest, and ½ cup lemon juice; mix until combined. Pour lemon mixture evenly over hot crust. Return pan to oven and bake 18-20 minutes until lemon layer is set but slightly jiggly in center.
  3. In small bowl, gently toss huckleberries with 2 tablespoons sugar and 1 teaspoon cornstarch. Spread berries evenly over baked lemon layer, pressing down lightly.
  4. Sprinkle reserved crumble mixture evenly over huckleberries without pressing down.
  5. Return pan to oven and bake 20-25 minutes until crumble topping is golden and berries are bubbling. Watch closely to avoid burning; tent with foil if needed.
  6. Let bars cool completely on wire rack for at least 2 hours, preferably longer. Chill in fridge for clean slices. Use sharp knife, wiping clean between cuts.

Notes

Use cold butter for crumbly texture. Do not overmix lemon layer to avoid rubbery texture. Fresh lemon juice is preferred for brightness. Frozen huckleberries can be used if thawed and drained. Watch crumble topping closely to prevent burning; tent with foil if browning too fast. Chill bars before slicing for clean cuts.

Nutrition

Keywords: huckleberry lemon crumble bars, lemon bars, berry crumble, layered dessert, easy dessert, summer dessert, homemade bars

Find it online: https://perkypan.com/huckleberry-lemon-crumble-bars-recipe-easy-homemade-tangy-layered-dessert/