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Blueberry Lemon Pie Bars

Blueberry Lemon Pie Bars that Brighten Your Summer Days

Delightful Blueberry Lemon Pie Bars combine tart lemon custard and sweet blueberry swirl on a buttery shortbread crust, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Can substitute with a gluten-free flour blend
  • 1/4 cup Powdered Sugar
  • 1/2 cup Unsalted Butter Cold and cubed
  • 1 teaspoon Vanilla Extract Almond extract can be used as substitute
For the Lemon Custard
  • 1 can Sweetened Condensed Milk Full-fat for best results
  • 4 large Egg Yolks Use the freshest eggs possible
  • 1/2 cup Fresh Lemon Juice Freshly squeezed is recommended
For the Blueberry Swirl
  • 2 cups Blueberries (fresh or frozen) If frozen, do not thaw
  • 1/4 cup Granulated Sugar Low-calorie sugar alternative can be used
  • 1 tablespoon Lemon Zest Increase for extra flavor if desired
  • 1 tablespoon Cornstarch

Equipment

  • 8x8 or 9x9 inch baking pan
  • Medium saucepan
  • mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and line an 8x8 or 9x9 inch baking pan with parchment paper, allowing for a 2-inch overhang.
  2. Whisk together all-purpose flour and powdered sugar. Cube cold butter and incorporate into the mixture until it resembles coarse sand. Pour in vanilla extract and press evenly into the pan.
  3. Par-bake the crust for 14 to 16 minutes until edges are light golden brown. Let it cool for about 10 minutes.
  4. Combine blueberries, granulated sugar, lemon zest, and cornstarch in a saucepan. Cook over medium heat for 5 to 7 minutes until thickened. Remove from heat and cool slightly.
  5. Whisk sweetened condensed milk, egg yolks, and lemon juice in a bowl until smooth. Ensure there are no lumps. Set aside.
  6. Pour lemon custard over the cooled crust and drop spoonfuls of blueberry mixture on top. Use a toothpick to create a decorative swirl.
  7. Bake assembled bars for 20 to 22 minutes until edges are set but center jiggles slightly. Let cool at room temperature for 30 minutes.
  8. Refrigerate for at least 2 hours or overnight before cutting for easy serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

When combining blueberry jam with custard, aim for gentle swirls to maintain color separation. Always use cold butter for the crust texture, and refrigerate overnight for cleaner cuts.

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