Blackberry Lemon Curd Bars
These Blackberry Lemon Curd Bars combine a buttery shortbread crust with tangy, sweet blackberry lemon curd. Optional meringue topping adds a fluffy, elegant finish to these beautiful and flavorful dessert 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 8x8-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.