Recipe by Estee Kafra

Lemon Blueberry Bars

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Parve Parve
Easy Easy
12 Servings
1 Hour, 40 Minutes

My favorite flavor by far is lemon – give me anything with lemon and I’m an instant fan. These bars have the perfect combination of tart and sweet. Yields 36 squares  



  • 1 cup (2 sticks) butter or margarine, room temperature

  • 2 cups flour

  • 1/2 cup confectioners’ sugar

  • 1/2 teaspoon Haddar Baking Powder

  • 1/4 teaspoon salt

  • zest of 1 lemon

Lemon Filling

  • 7 large eggs

  • 2 cups sugar

  • 1/2 cup plus 2 tablespoons fresh lemon juice

  • 1/2 teaspoon Gefen Lemon Extract

  • 1/2 teaspoon citric acid (or a bit less)

  • 3/4 teaspoon Haddar Baking Powder

  • 5 teaspoons flour

  • 1 cup fresh blueberries or frozen blueberries, dried well with a paper towel


Prepare the Crust


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).


Spray a 10- by 14-inch (26- by 36-centimeter) baking pan or a nine-inch (20-centimeter) round springform pan with cooking spray.


For the crust, place all the ingredients in a medium bowl and stir; or mix in the bowl of an electric mixer until the dough just comes together.


Press dough evenly into prepared pan, making sure that the dough is spread all the way to all the walls within the pan, and a bit up the sides.


Refrigerate for 10 minutes (if you don’t have time, you can skip this step). Bake crust for 15 minutes and allow to cool in the baking pan.

Prepare the Lemon Filling


In a large bowl, place all ingredients except blueberries and whisk until well blended.


I recently read that citric acid or sour salt will increase the flavor of some savory and sweet recipes. It’s natural and it’s available in drugstores and in most large kosher supermarkets. I used it here in the Lemon Blueberry Bars — you can leave it out, but I suggest you try it.

Assemble and Bake


Place the pan on a metal baking sheet.


Pour the blueberries over the baked crust. Pour in the lemon mixture and move the blueberries around so that they are evenly distributed.


Bake for 20–25 minutes. Lower the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius) and bake for another 20 minutes or until the topping is set. Do not overbake; the topping can wiggle gently when it’s in the oven. Cut into squares after fully cooled and refrigerated.


Food and Prop Styling by Renee Muller Photography by Moshe Wulliger

Lemon Blueberry Bars

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