Lingonberry Bars are crumbly and buttery with a refreshing and creamy layer of lemon curd cheesecake topped with lingonberry jam and a crumb topping.
I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Felix products to facilitate my post, but my opinions and the recipe are my own.
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. Very easy to make, you can whip some in under one hour.
Why You’ll Love These Lingonberry Bars:
- Very easy to make, ready in under 1 hour, you will just need to find some patience for these to cool
- Tender and buttery, if you love shortbread cookies you will adore these bars
- A delicious combination of sweet and tart
- The cheesecake layer is a nice, creamy and unexpected surprise
Fun facts about Lingonberries and Felix Lingonberry Jam:
- Felix has been bringing Swedish Lingonberries to the American table for over 50 years
- Made from fresh wild berries, this delicious tart-sweet jam was recommended on the Dr. Oz TV Show as a super fruit and is the winner of a 2016 National Parenting Products Award (NAPPA).
- The Lingonberry has been picked and enjoyed since Viking times. Because so many Swedes pick their own berries, an unusually high standard is required for jams to succeed in Sweden, and Felix is the number one choice.
- Enjoy the original Lingonberry flavor or new Lingonberries with Blueberries or Ginger in your favorite recipes, or on waffles, pancakes, cheese, sandwiches, and as a great alternative to cranberries with ham, turkey or game.
- Made with pure, simple ingredients: wild lingonberries, pure sugar and water. No artificial ingredients or preservatives.
Tips and tricks to make perfect Lingonberry Bars:
- A thick shortbread layer is key, these bars are a fantastic combo of flavors and textures
- The cheesecake layer is optional, 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
- This 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, as 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
- Do not over bake the bars, you are looking to get a nice golden crumb on top, not brown
Now I have a fun giveaway for you! You can enter below to win as assortment on Felix Lingonberry Jams! Good luck!
One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.
- 3 sticks (339 grams) unsalted butter, chopped
- 1 teaspoon sea salt
- 1 cup sugar
- 1 egg, room temperature
- 4 cups all purpose flour
- 1 jar (10 ounces) Felix Lingonberry Jam
- Cheesecake Layer
- 8 ounces full fat 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.
- Cheesecake Layer:
- 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!