Lemon Blackberry Dessert Recipe

Bright, zesty lemon and sweet, juicy blackberries come together in this Lemon Blackberry Dessert with Pretzel Crust. The salty-sweet pretzel crust adds a delightful crunch that perfectly balances the creamy lemon filling and fruity topping. This dessert is ideal for summer gatherings, potlucks, or whenever you’re craving a refreshing treat. The first time I made it, my family couldn’t believe how the layers of flavors and textures complemented each other—it’s now a household favorite.

Why You’ll Love Lemon Blackberry Dessert with Pretzel Crust

This dessert offers a unique and irresistible combination of flavors and textures:

• Tangy and sweet layers: The lemon filling and blackberry topping are a match made in heaven.
• Perfectly balanced crust: The salty pretzel crust enhances the sweetness of the dessert.
• Make-ahead convenience: This dessert needs to chill, so it’s perfect for prepping in advance.

Ingredients Notes for Lemon Blackberry Dessert with Pretzel Crust

Pretzel Crust

• 2 ½ cups coarsely crushed pretzels: Adds a salty crunch to balance the sweetness.
• ⅔ cup light brown sugar: Sweetens the crust with a hint of caramel flavor.
• 2 tablespoons all-purpose flour: Helps bind the crust.
• 2 teaspoons vanilla extract: Enhances the flavor of the crust.
• ¾ cup butter, melted: Ensures the crust is cohesive and buttery.

Lemon Filling

• 5 oz evaporated milk: Contributes to the creaminess.
• 3.4 oz instant lemon pudding and pie filling: Adds tangy lemon flavor and thickens the filling.
• (2) 8 oz cream cheese: Creates the smooth, creamy base of the filling.
• ¾ cup frozen lemonade concentrate: Intensifies the citrusy flavor.

Blackberry Topping

• 3 cups blackberries, divided: Fresh or frozen work well; blackberries add natural sweetness and a pop of color.
• ⅓ cup sugar: Sweetens the topping.
• 3 teaspoons lemon juice: Enhances the berry flavor with a tangy note.
• 7 tablespoons water, divided: Helps create the sauce and activates the cornstarch.
• 2 tablespoons cornstarch: Thickens the blackberry topping.

Kitchen Equipment Needed for Lemon Blackberry Dessert with Pretzel Crust

• Food processor or large baggie and rolling pin for crushing pretzels.
• Mixing bowls (small, medium, and large).
• Electric hand mixer or stand mixer.
• Medium saucepan for the blackberry topping.
• 7×11 baking dish for assembling the dessert.
• Plastic wrap for chilling.

How to Make Lemon Blackberry Dessert with Pretzel Crust

Pretzel Crust

1. Preheat your oven to 350°F and lightly spray a 7×11 baking dish with non-stick cooking spray.
2. Crush the pretzels using a food processor or by placing them in a large baggie and rolling with a rolling pin.
3. In a large bowl, combine the crushed pretzels, brown sugar, flour, and vanilla extract. Mix well.
4. Melt the butter and stir it into the pretzel mixture until combined.
5. Press the mixture into the prepared baking dish to form an even layer, reserving ½ cup of the pretzel mixture for the topping.
6. Bake for 10 minutes, then remove from the oven and let cool completely.

Cream Cheese Lemonade Filling

1. In a small bowl, combine the evaporated milk and lemon pudding mix. Beat on medium speed for 2 minutes until thick.
2. In a medium bowl, beat the cream cheese with an electric mixer until light and fluffy, about 3 minutes.
3. Gradually add the frozen lemonade concentrate to the cream cheese, mixing until smooth.
4. Fold the pudding mixture into the cream cheese mixture and beat until fully combined.
5. Spread the lemon filling evenly over the cooled pretzel crust.

Blackberry Topping

1. Heat a medium saucepan over medium heat. Add 2 cups of blackberries, sugar, lemon juice, and 3 tablespoons of water. Stir and bring to a boil.
2. Let the mixture boil for 3–4 minutes, then stir in the remaining 1 cup of blackberries.
3. Mix the cornstarch with 4 tablespoons of water to create a slurry, then stir it into the blackberry mixture.
4. Cook until the sauce thickens, stirring constantly. Remove from heat and let cool completely.
5. Spread the cooled blackberry topping over the lemon filling.

Chill and Serve

1. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set.
2. Serve chilled, garnished with the reserved pretzel mixture for a crunchy topping if desired.

Serving and Storage Tips

• Serve cold: This dessert is best served straight from the refrigerator for maximum refreshment.
• Storage: Cover tightly and store in the refrigerator for up to 4 days. The flavors meld beautifully over time!

Variations and Substitutions

This Lemon Blackberry Dessert with Pretzel Crust is highly customizable:

• Try a different fruit topping: Use raspberries, strawberries, or blueberries in place of blackberries.
• Go nutty: Add finely chopped nuts like pecans or almonds to the pretzel crust for extra crunch.
• Make it lighter: Use reduced-fat cream cheese and light evaporated milk for a lighter version.

Helpful Notes

• Ensure the crust is cool: Let the pretzel crust cool completely before adding the lemon filling to prevent it from becoming soggy.
• Use fresh blackberries if possible: Fresh berries yield the best flavor, but frozen will work in a pinch.
• Thicken as needed: If the blackberry topping isn’t thickening, cook it a little longer over medium heat.

Tips from Well-Known Chefs

• Ina Garten: “Freshly squeezed lemon juice makes a big difference—always use it for a brighter flavor.”
• Joanna Gaines: “Chill the dessert overnight to let the flavors marry and the layers set properly.”
• Martha Stewart: “A pinch of salt in the blackberry topping will enhance its natural sweetness.”

Frequently Asked Questions (FAQ)

Q1: Can I make this dessert ahead of time?
Yes! This dessert is perfect for making a day in advance since it needs time to chill and set.

Q2: Can I use frozen blackberries?
Yes, but thaw them first and drain any excess liquid to avoid a watery topping.

Q3: Can I double the recipe?
Absolutely! Use a 9×13 baking dish and adjust the baking time slightly for the crust.

Q4: Can I substitute whipped topping for the cream cheese?
For a lighter filling, you can fold in whipped topping, but the texture and flavor will be different.

Q5: How do I prevent the pretzel crust from getting soggy?
Ensure the crust is baked and completely cooled before adding the filling.

Conclusion

Lemon Blackberry Dessert with Pretzel Crust is a stunning blend of flavors and textures that’s sure to impress. From the salty-sweet pretzel crust to the creamy lemon filling and juicy blackberry topping, every bite is a burst of deliciousness. Prepare it for your next gathering and watch it disappear!