Lingonberry Bars are cumbly and buttery with a refreshing and creamy layer of lemon curd cheesecake, topped with lingonberry jam and a crumb topping.
Making tender and delicious bars are fun and easy. We have a collection of them, and among our most popular once are Chocolate Beer Oreo Bars, Dulce De Leche Shortbread Bars and Chocolate Hazelnut Cheesecake Bars.
Lingonberry Bars are the perfect combination of tart and sweet, creamy and crumbly. A thick layer of insanely buttery shortbread is topped with a creamy and refreshing lemon curd cheesecake layer. Next, follows a sweet lingonberry jam layer that ties all the flavors together. The bars are finished with another layer of shortbread, but now in a delicious crumb form. A party of colors and flavors, these Lingonberry Bars melt in your mouth and taste fantastic. Also, very easy to make, you can whip some in under one hour.
Why You’ll Love These Lingonberry Bars:
- Firstly, very easy to make, and ready in under 1 hour.
- Also, tender and buttery, if you love shortbread cookies you will adore these bars.
- A delicious combination of sweet and tart.
- In addition, the cheesecake layer is a nice, creamy and unexpected surprise.
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Lingonberry Bars Recipe Tips
- First, a thick shortbread layer is key. These bars are a fantastic combo of flavors and textures.
- The cheesecake layer is optional. However, in my opinion it adds an unexpected creaminess that make the bars even more delicious.
- If you decide to skip the cheesecake layer, I would recommend adding an extra 1/2 cup or more of lingonberry jam.
- Also, the recipe can be made entirely with just lingonberry jam or any other jam that you have on hand.
- Its also very important to refrigerate the bars before serving. Especially if you have the cheesecake layer, because it needs to fully settle before you cut into it.
- The bars can also be served “messy” cobbler style, while they are slightly warm. Scoop portions into bowls and top with vanilla ice cream and lingonberry jam.
- Lastly, do not over bake the bars, you are looking to get a nice golden crumb on top, not brown.
How to make Lemon Zest?
Follow the easy steps below:
- First, rinse the lemon.
- Then, set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
- Grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
- Next, rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.
Can you freeze the Lingonberry Bars?
Yes. First, cool the bars completely. Next, fully wrap the bars in plastic wrap, tightly. After that, wrap in aluminum foil or place in freezer bags. Freeze for up to 3 months. Defrost before serving.
- 3 sticks unsalted butter (chopped)
- 1 teaspoon sea salt
- 1 cup sugar
- 1 egg (room temperature)
- 4 cups all purpose flour
- 1 jar lingonberry jam (10 ounces)
- 8 ounces cream cheese (room temperature)
- lemon zest from one lemon
- 1 tablespoon sugar
- 1 egg (room temperature)
- ⅔ cup lemon curd (I used store bought)
- Preheat oven to 350F.
- Grease an 8 x 8 inch baking pan with baking spray or butter and set aside.
- In a large bowl mix sugar with salt and set aside.
- Add butter to a medium bowl and microwave for 1 minute, until melted.
- Pour the butter over the salt and sugar, mix until combined. Whisk in the egg and mix until fully combined, the mixture should be thicker now and shiny.
- Using a spatula, stir in the flour and mix just until incorporated. The dough will be very thick, almost like play dough. This is ok, if needed use your hands to incorporate last bits of flour.
- Divide the dough in half, and press half of the dough into the bottom of the greased pan. Level it with the bottom of a measuring cup.
- Pinch the dough with a fork and bake for 15 minutes.
- In the meantime work on the cheesecake.
- Add cream cheese and sugar to a medium bowl and using a mixer cream until light and fluffy.
- Add the egg and lemon zest, whisk until fully combined.
- Stop, and with a spatula scrape the sides and bottom of the bowl, mix again on medium-high speed until fully combined and no lumps are visible.
Combining all the layers:
- After 15 minutes of baking, remove pan from oven, top the shortbread layer with the cheesecake batter. Using a spatula distribute it evenly. Work quickly as the cheesecake starts to melt from the heat coming from the shortbread layer.
- Using a spoon, spoon the lemon curd on top of the cheesecake layer.
- Same with the lingonberry jam, spoon it on top of the lemon curd cheesecake layer.
- Crumble on top the remaining dough, pressing it slightly. You can use all the remaining dough or you can use less if you don't want the crumb mixture to be very thick.
- Bake for 30 minutes or until the top is golden brown.
- Cool completely to room temperature on a wire rack, after that transfer the pan to the fridge for at least 4-5 hours before slicing, if you want the bars to crumble less.
- Serve and enjoy!