Description
These Blackberry Lemon Curd Bars feature a buttery shortbread crust topped with a luscious blackberry and lemon curd filling. The combination of tart lemon juice and fresh blackberry puree creates a refreshing, tangy dessert perfect for any occasion. Finished with an optional toasted meringue topping, these bars are as beautiful as they are delicious.
Ingredients
Scale
Blackberry Lemon Curd
- 2 cups fresh blackberries
- 1/2 cup fresh squeezed lemon juice
- 1 1/4 cups granulated sugar
- 2 whole eggs
- 4 egg yolks
- 6 tablespoons unsalted butter, cut into pieces
Shortbread Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
Optional Meringue Topping
- 3 egg whites
- 3/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil for easy removal of the bars after baking.
- Make Blackberry Puree: Place the fresh blackberries into a food processor and pulse until smooth. Then strain the puree through a fine-mesh sieve to remove seeds, resulting in a smooth blackberry base.
- Prepare Shortbread Crust: In a mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, and kosher salt until combined. Pour in the melted butter and mix until the mixture comes together. Press this dough evenly into the bottom of your prepared pan. Bake this crust for 18-22 minutes, or until golden and set.
- Make Blackberry Lemon Curd: In a saucepan over medium-low heat, combine the strained blackberry puree, fresh lemon juice, and 1 1/4 cups granulated sugar. Whisk in the whole eggs, egg yolks, and cut butter pieces. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Strain the curd through a fine sieve again to remove any cooked egg bits and then pour this smooth curd over the cooled shortbread crust.
- Bake the Bars: Place the pan with the curd in the oven and bake for 13-15 minutes, or until the curd is slightly firm to the touch but not fully set. Remove from oven and allow the bars to cool. Once cooled, refrigerate for at least 2 hours to fully set the curd.
- Cut and Serve: Once chilled and set, lift the bars out of the pan using the foil lining and cut into 16 equal squares. Optionally, prepare the meringue by whipping the egg whites with 3/4 cup sugar until stiff peaks form, then spread over each bar and toast gently with a blowtorch until golden for an added decorative touch.
Notes
- Ensure the blackberry puree is well strained to avoid seeds in the bars.
- Allow the bars to chill completely for clean slices and the best texture.
- The optional meringue can be skipped for a simpler presentation or if you prefer a less sweet topping.
- Use fresh lemon juice for the brightest flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
