Creamy and sweet pie bursting with blueberries and citrusy lemon on top of shortbread crust. In portable bar form!
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.
