Blueberry Lemon Pie Bars

I have been loving the whole “pie in bar form” this summer. It really just does make sharing much easier! Not to say I won’t be venturing into the pie-in-a-pie-dish soon (especially so I can cross a couple things off of my list), but for parties with lots of people enjoying dessert: pie bars are the way to go!

I originally whipped up this recipe for the party that I took my fluffernutter bars and key lime pie bars to, but I wasn’t completely sold on them. Don’t get me wrong, they were delicious, but they were a bit too sweet for my liking, and I thought they needed some sort of topping– not quite a streusel but not a crust either. That’s why I have taste-testers, people (and I’m always looking for new tastebuds)!

Ingredients
SHORTBREAD CRUST

• 1 cup (2 sticks) unsalted butter, melted
• ½ cup granulated sugar (plus more for sprinkling)
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• the zest of one lemon, divided
• 2 cups all-purpose flour

FILLING

• 8 ounces cream cheese, softened to room temperature
• 2 large eggs
• 1 cup granulated sugar
• 1-5.3 ounce container lemon flavored Greek yogurt
• 2 teaspoons lemon juice

pinch of salt

• ½ cup all-purpose flour
• 3 cups blueberries (fresh or frozen-- if using frozen, do not thaw)

Instructions

• Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ 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 ¾ cup of the shortbread crust and place in the refrigerator or freezer until needed.
• Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
• Read more please visit : freshaprilflours.com

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