Lingonberry Bars With Lemon Curd

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.67 from 3 reviews

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 BarsDulce De Leche Shortbread Bars and Chocolate Hazelnut Cheesecake Bars.

Lingonberry Bars

Lingonberry 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.

Lingonberry Bars

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.

Save Recipe
4.67 from 3 reviews

Lingonberry Bars

Author: Catalina Castravet Serves: 12 servings
Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hr

Ingredients

Cheesecake Layer

Instructions

Cheesecake Layer:

Combining all the layers:

Nutrition information

Calories: 500 Carbohydrates: 55 Protein: 6 Fat: 29 Saturated Fat: 17 Cholesterol: 98 Sodium: 534 Potassium: 163 Fiber: 2 Sugar: 26 Vitamin A: 930 Calcium: 91 Iron: 3
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Comments

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Cheryl

I'd like to try Lingonberries.

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Jen

Waiting for these to cool will definitely be a test of patience as I would want to dig right in!!

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Erin @ The Speckled Palate

I've never tried lingonberries before, but my goodness, does this recipe sound delicious. I have no doubt I'd enjoy them!

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Erren @ Erren's Kitchen

I've never tried Limgonberry, but it sounds great and these bars look heavenly!

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Dorothy at Shockingly Delicious

You won me over with that crumbly and buttery topping!

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Ashlyn @ Belle of the Kitchen

I've never had lingonberry jam before, but boy do I want it now! These look amazing!

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Erin @ Texanerin Baking

I've lived twice in Sweden. I love lingonberries and Felix! These bars sound awesome.

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Krista

I need to be making these! Looks amazing!

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Krissie

I'd make something similar: Lingonberry Jam Cheesecake Brownies Thanks for the above recipe!

Reply

Yum! Sounds like a great combo!

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Cheryl

I'd like to try Lingonberries with Spiced Apple & Cinnamon.

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Cheryl

I'd like to try Lingonberries with Ginger.

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Cheryl

I'd like to try Lingonberries with Blueberries.

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Cheryl

I'd like to try Lingonberries. 4/21

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Cheryl

I'd like to try Lingonberries with Spiced Apple & Cinnamon. 4/22

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Cheryl

I'd like to try Lingonberries with Ginger. 4/23

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Cheryl

I'd like to try Lingonberries with Blueberries. 4/25

Reply

Geoskimom

Excellent flavors! Loved this. But... there is so much shortbread. Way too much for an 8×8 pan. I used a 7×11 AND a 10 1/2" round tart pan, which was definitely stretching it. (One 9×13 pan is what I'll try next time.) Pressed shortbread about 1/3 -1/2" thick into pans. Spread the cheesecake layer evenly, perhaps a bit too sparsely over the rectangular pan but quickly discovered it was impossible to smooth the lemon curd on top, so I dropped it in small clots all over. On the round tart I smoothed the lemon directly on the short bread and easily spread the cheesecake layer over it. The lingonberry jam was fairly easy to distribute over both pans. I'd saved about 1/4 of the dough to crumble on top. The thinner crust means more of the gooey stuff in each bite relative to the shortbread. And many fewer calories. Mine yielded 15 pieces in one pan and 8 in the other. As written the recipe says 9 pieces at 500 calories! So, my recommendation is to halve the shortbread recipe or use a much bigger pan. Spread the lemon curd before the cheese layer. Will certainly try this again! So good!

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