These Blackberry Lemon Curd Bars combine the tangy brightness of lemon with the rich, fruity flavor of blackberries, all atop a buttery shortbread crust. Perfect for summer picnics, gatherings, or anytime you want a refreshing and colorful dessert, these bars are bursting with flavor! For an extra touch, add a light meringue topping that will melt in your mouth.
Ingredients:
For the Blackberry Lemon Curd:
- 2 cups fresh blackberries
- ½ cup fresh squeezed lemon juice
- 1 ¼ cups granulated sugar
- 2 whole eggs
- 4 egg yolks
- 6 tablespoons unsalted butter, cut into pieces
For the Shortbread Crust:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
For the Meringue Topping (Optional):
- 3 egg whites
- ¾ cup granulated sugar
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil and lightly grease it with melted butter to prevent sticking.
Step 2: Prepare the Blackberry Puree
Wash the blackberries and blend them until smooth. Strain the mixture using a fine-mesh sieve to remove the seeds, aiming for about ¾ cup of smooth blackberry puree. Set aside.
Step 3: Make the Shortbread Crust
In a medium bowl, whisk together the flour, granulated sugar, and kosher salt. Stir in the melted butter until the mixture comes together and no dry flour remains. Press the dough evenly into the prepared baking pan.
Step 4: Bake the Shortbread Crust
Bake the shortbread crust in the preheated oven for 18-22 minutes, or until the edges are golden and the crust is firm to the touch. Remove from the oven and allow to cool slightly while you prepare the curd.
Step 5: Cook the Blackberry Lemon Curd
In a saucepan, combine the blackberry puree, fresh lemon juice, and granulated sugar. Heat the mixture over medium heat until it starts to simmer.
In a separate bowl, whisk together the whole eggs and egg yolks. Slowly whisk the hot blackberry-lemon mixture into the eggs, ensuring that you temper the eggs without scrambling them. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the curd thickens and reaches 190°F (this should take about 5-7 minutes). Stir in the butter pieces until melted and smooth.
Step 6: Strain and Bake the Curd
Strain the blackberry lemon curd through a sieve to remove any bits of cooked egg, ensuring a smooth texture. Pour the strained curd over the pre-baked shortbread crust and spread it evenly.
Bake the curd layer for 13-15 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Remove from the oven and allow the bars to cool completely.
Step 7: (Optional) Prepare the Meringue Topping
For an optional meringue topping, whisk together the egg whites and granulated sugar in a heatproof bowl over a simmering pot of water. Whisk constantly until the sugar dissolves and the egg whites are warm, about 3-4 minutes. Remove from heat and beat with an electric mixer on high speed until stiff peaks form.
Step 8: Top the Bars with Meringue
Once the bars are completely cool, pipe or spread the meringue over the top. If you want to give the meringue a golden finish, use a kitchen torch to lightly toast the peaks, or place the bars under the broiler for 1-2 minutes, watching closely to avoid burning.
Serving and Storage Tips:
- Serving: Cut the bars into squares and serve at room temperature. The bars are a perfect combination of sweet, tangy, and buttery flavors.
- Storage: Store the bars in an airtight container in the refrigerator for up to 4 days. If using meringue, they’re best enjoyed fresh.
- Freezing:
