Indulge in the perfect balance of tart and sweet with these Blackberry Lemon Curd Bars! Featuring a buttery shortbread crust, a velvety blackberry lemon curd filling, and an optional cloud-like meringue topping, these bars are as visually stunning as they are delicious. Each bite offers a burst of fruity flavor with a hint of citrusy zing, making them the ultimate dessert for spring brunches, summer picnics, or any time you want to impress your guests.
Why Our Blackberry Lemon Curd Bars Are the Best
Our Blackberry Lemon Curd Bars are a triple-layered masterpiece. The buttery shortbread base offers the perfect foundation, the blackberry lemon curd is vibrant and creamy, and the optional meringue topping adds an airy, elegant finish. These bars are not just a dessert—they’re a showstopper that delivers on both flavor and texture.
Ingredients Notes for Blackberry Lemon Curd Bars
Each ingredient in this recipe is thoughtfully chosen to create layers of complementary flavors and textures:
For the Blackberry Lemon Curd:
- 2 cups fresh blackberries: The star ingredient, bringing bold color and tart berry flavor.
- 1/2 cup fresh-squeezed lemon juice: Adds a bright citrusy tang to balance the sweetness.
- 1 1/4 cups granulated sugar: Sweetens the curd while enhancing the natural flavors of the berries.
- 2 whole eggs and 4 egg yolks: Create the rich, custard-like texture.
- 6 tablespoons unsalted butter: Gives the curd its smooth, creamy consistency.
For the Shortbread Crust:
- 1 cup all-purpose flour: Provides the structure for the buttery crust.
- 1/2 cup granulated sugar: Adds sweetness to the shortbread.
- 1/2 teaspoon kosher salt: Enhances the flavor and balances the sweetness.
- 8 tablespoons unsalted butter (melted): Binds the crust and creates its signature crumbly texture.
Optional Meringue Topping:
- 3 egg whites: Whip into fluffy peaks for an airy topping.
- 3/4 cup granulated sugar: Sweetens the meringue and helps achieve a glossy finish.
Kitchen Tools Needed for Blackberry Lemon Curd Bars
- Blender or food processor (to puree the blackberries)
- Fine-mesh strainer (to remove seeds from the puree)
- Mixing bowls (small and large)
- 8×8-inch baking pan
- Aluminum foil (for lining the pan)
- Whisk
- Spatula
- Saucepan (for cooking the curd)
- Hand mixer or stand mixer (for meringue, if using)
- Pastry bag or spoon (for meringue topping)
How to Make Blackberry Lemon Curd Bars
Let’s walk through the process of creating these stunning Blackberry Lemon Curd Bars, step by step:
1. Preheat the Oven
Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil and grease it lightly with melted butter to ensure easy removal later.
2. Prepare the Blackberry Puree
Wash the fresh blackberries and blend them in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, aiming for about 3/4 cup of smooth blackberry puree.
3. Make the Shortbread Crust
In a mixing bowl, combine the flour, sugar, and kosher salt. Stir in the melted butter until the mixture resembles wet sand and no dry flour remains. Press the mixture firmly into the bottom of the prepared baking pan, ensuring an even layer. Bake the crust for 18-22 minutes, or until lightly golden.
4. Cook the Blackberry Lemon Curd
While the crust is baking, prepare the curd. In a saucepan, combine the blackberry puree, lemon juice, and sugar. Heat over medium heat until the mixture reaches a gentle simmer. In a separate bowl, whisk together the eggs and egg yolks, then slowly whisk them into the simmering blackberry mixture. Add the butter and cook, stirring constantly, until the curd thickens and reaches 190°F. Strain the curd for a silky-smooth texture.
5. Bake the Bars
Once the crust is baked, pour the warm blackberry lemon curd over the crust and spread it evenly. Return the pan to the oven and bake for 13-15 minutes, or until the curd is just set. Let the bars cool completely at room temperature, then chill them in the refrigerator for at least 2 hours.
6. Optional Meringue Topping
If you’d like to add a meringue topping, whisk the egg whites and sugar over a simmering water bath until the sugar dissolves. Transfer the mixture to a mixer and whip until stiff, glossy peaks form. Pipe or spread the meringue over the cooled bars. For a golden finish, use a kitchen torch or broil briefly in the oven.
How to Store Blackberry Lemon Curd Bars
Store the bars in an airtight container in the refrigerator for up to 4 days. If you’ve added meringue, it’s best to consume them within 1-2 days for the freshest texture. For longer storage, skip the meringue and freeze the bars for up to 3 months. Thaw overnight in the fridge before serving.
Blackberry Lemon Curd Bars Variations
- Coconut Blackberry Lemon Bars: Add shredded coconut to the crust for a tropical twist.
- Berry Medley Curd Bars: Replace half of the blackberries with raspberries or blueberries for a mixed berry flavor.
- Gluten-Free Bars: Use a 1:1 gluten-free flour blend for the crust to accommodate dietary needs.
- Almond Crust Bars: Swap the shortbread crust for an almond meal crust for a nutty flavor.
What to Serve With Blackberry Lemon Curd Bars
These Blackberry Lemon Curd Bars pair wonderfully with a cup of hot chamomile tea or a chilled glass of sparkling lemonade. For an elevated presentation, serve with a dollop of whipped cream or a small scoop of vanilla ice cream to complement the tartness of the lemon curd.
Top Tips for Perfect Blackberry Lemon Curd Bars
- Strain the Blackberry Puree: Removing the seeds ensures a smooth and luxurious texture.
- Press the Crust Firmly: A well-packed crust prevents crumbling when slicing the bars.
- Cook Curd Slowly: Stir constantly while cooking to avoid curdling and achieve a creamy texture.
- Chill Thoroughly: Chilling the bars makes them easier to slice cleanly.
- Use Fresh Lemons and Blackberries: Fresh ingredients make a noticeable difference in flavor.
Helpful Notes
- If your curd appears lumpy after cooking, strain it before pouring it over the crust.
- To ensure even baking, rotate the pan halfway through the baking time.
Tips from Well-Known Chefs
- Claire Saffitz: “For a perfectly silky curd, don’t skip straining—it makes all the difference.”
- Ina Garten: “Always use freshly squeezed lemon juice for the brightest, freshest flavor.
- Mary Berry: “Be patient when baking. The curd should be just set, not overbaked, to maintain its creamy texture.”
Frequently Asked Questions (FAQ)
1. Can I use frozen blackberries?
Yes, frozen blackberries work well! Just thaw and drain them before blending into a puree.
2. How do I know when the curd is done cooking?
The curd is ready when it thickens and reaches 190°F or coats the back of a spoon.
3. Can I make these bars dairy-free?
Yes! Replace butter with a dairy-free alternative like coconut oil and use a dairy-free lemon curd recipe.
4. How do I keep the crust from sticking to the pan?
Lining the pan with foil or parchment paper and greasing it lightly will ensure easy removal.
5. Can I skip the meringue topping?
Absolutely! The bars are delicious on their own, but the meringue adds a lovely touch if you’re looking to impress.
These Blackberry Lemon Curd Bars are a delightful mix of tangy, fruity, and sweet flavors that will steal the show at any gathering. Happy baking!
Blackberry Lemon Curd Bars
Ingredients
For the 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 tbsp unsalted butter cut into pieces
For the Shortbread Crust:
- – 1 cup all-purpose flour
- – 1/2 cup granulated sugar
- – 1/2 tsp kosher salt
- – 8 tbsp unsalted butter melted
Optional Meringue Topping:
- – 3 egg whites
- – 3/4 cup granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with aluminum foil and grease with melted butter.
- Prepare the Blackberry Puree: Wash and blend fresh blackberries until smooth. Strain through a fine mesh sieve to remove seeds, aiming for 3/4 cup of puree.
- Make the Shortbread Crust: In a bowl, combine the flour, sugar, and salt. Stir in the melted butter until no dry flour remains. Press the mixture evenly into the prepared pan and bake for 18-22 minutes, or until golden brown.
- Cook the Blackberry Lemon Curd: While the crust bakes, combine the blackberry puree, lemon juice, and sugar in a saucepan. Heat over medium heat until the mixture comes to a simmer.
- – Whisk in the eggs, egg yolks, and butter. Cook while stirring constantly until the mixture thickens and reaches 190°F.
- – Strain the curd through a sieve to ensure a smooth texture, then pour over the baked shortbread crust.
- Bake the Bars: Return the pan to the oven and bake for 13-15 minutes, or until the curd is set.
- Optional Meringue Topping: In a heatproof bowl, combine egg whites and sugar. Set the bowl over a saucepan of simmering water, whisking constantly until the sugar dissolves and the mixture is warm to the touch.
- – Remove from heat and beat the mixture with an electric mixer until stiff peaks form. Pipe or spread the meringue onto the cooled bars. Lightly torch or broil for a golden finish, if desired.
- Cool and Serve: Let the bars cool to room temperature, then chill in the refrigerator for 1 hour. Slice into squares and serve.
Notes
- Storage: Store bars in an airtight container in the refrigerator for up to 5 days.
- Blackberry Substitution: Substitute fresh blackberries with frozen (thawed and drained) for year-round baking.
- Meringue Alternative: Skip the meringue for a simpler version or dust the bars with powdered sugar.