Blackberry Lemon Curd Bars Recipe

Introduction

Blackberry lemon curd bars are a delightful dessert that perfectly balances the tartness of lemons with the sweetness of ripe blackberries. Every time I make these bars, my family can’t help but be enchanted by their vibrant color and refreshing flavor. The creamy lemon curd layered atop a buttery shortbread crust creates a mouthwatering treat that’s ideal for any occasion. Whether it’s a sunny afternoon picnic or a cozy family gathering, these bars always receive rave reviews. The best part? They are surprisingly simple to make, which makes them a go-to dessert in my kitchen.

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 tablespoons unsalted butter, cut into pieces

For the Shortbread Crust:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, melted

For the Meringue Topping (Optional):

• 3 egg whites
• 3/4 cup granulated sugar

Instructions

Preheat Oven

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil, leaving an overhang on the sides for easy removal.

Make Blackberry Puree

2. In a food processor, process the fresh blackberries until smooth. Strain the mixture through a fine-mesh sieve into a bowl, discarding the seeds. Set aside.

Make Shortbread Crust

3. In a mixing bowl, whisk together the flour, sugar, and salt.
4. Add the melted butter to the dry ingredients and mix until combined.
5. Press the mixture evenly into the bottom of the prepared pan. Bake in the preheated oven for 18-22 minutes, or until the crust is lightly golden.

Make Blackberry Lemon Curd

6. In a saucepan, combine the blackberry puree, fresh lemon juice, and granulated sugar. Heat over medium-low heat.
7. In a separate bowl, whisk together the whole eggs, egg yolks, and the butter pieces.
8. Gradually add the egg mixture to the blackberry mixture, whisking constantly until the curd thickens, about 8-10 minutes. Do not allow it to boil.
9. Once thickened, strain the mixture through a fine-mesh sieve into the cooled shortbread crust to remove any lumps.

Bake

10. Return the pan to the oven and bake for an additional 13-15 minutes, or until the curd is slightly firm in the center.
11. Allow the bars to cool at room temperature before transferring to the refrigerator. Chill for at least 2 hours until set.

Cut and Serve

12. Once chilled, lift the bars out of the pan using the foil overhang. Cut into 16 squares.
13. If desired, prepare the meringue topping by beating the egg whites in a clean bowl until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form. Spread the meringue over the cooled bars and use a kitchen torch to toast the top lightly for a golden finish.

Nutrition Facts

• Servings: 16
• Calories per Serving: Approximately 180 calories

Preparation Time

• Total Time: 2 hours 30 minutes (including chilling time)
• Active Time: 45 minutes
• Baking Time: 30-37 minutes

How to Serve

• Cut the bars into squares and arrange on a platter.
• Serve chilled for a refreshing treat.
• Top with additional fresh blackberries for garnish.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
• Optionally, add a light dusting of powdered sugar on top.

Additional Tips

1. Choose Ripe Blackberries: Use fresh, ripe blackberries for the best flavor and natural sweetness.
2. Strain the Curd: Straining the curd ensures a silky-smooth texture, free from lumps or seeds.
3. Keep an Eye on the Crust: Watch the shortbread crust closely to prevent overbaking; it should be golden but not too dark.
4. Meringue Technique: If using meringue, ensure your mixing bowl and utensils are clean and dry to achieve the best volume.
5. Make Ahead: These bars can be made a day in advance and stored in the refrigerator, making them perfect for parties.

Recipe Variations

• Berry Mix: Substitute blackberries with raspberries, blueberries, or a combination of berries for a different flavor profile.
• Gluten-Free Option: Use a gluten-free flour blend to make the shortbread crust gluten-free.
• Citrus Twist: Add some orange zest or grapefruit juice to the lemon curd for an added citrus dimension.
• Vegan Option: Substitute eggs with flaxseed meal mixed with water and use vegan butter to create a vegan-friendly version.

Serving Suggestions

• Serve with iced tea or lemonade for a refreshing summer treat.
• Pair with a light salad for a delightful brunch option.
• Enjoy as an afternoon snack with a cup of tea or coffee.

Freezing and Storage

• Freezing: These bars can be frozen for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
• Storage: Keep the bars in an airtight container in the refrigerator for up to 5 days.

FAQ Section

1. Can I use frozen blackberries instead of fresh?

• Yes, frozen blackberries can be used, but they may release more liquid, so adjust the straining step accordingly.

1. How do I know when the curd is thick enough?

• The curd should coat the back of a spoon and hold a line when you run your finger through it.

1. Can I skip the meringue topping?

• Absolutely! The bars are delicious on their own without the meringue.

1. What if I don’t have an 8×8-inch pan?

• You can use a 9×9-inch pan, but the bars will be slightly thinner and may require less baking time.

1. How can I tell when the shortbread crust is done?

• The crust should be lightly golden around the edges. If it starts to brown too quickly, cover it with foil.

1. Can I make these bars in advance?

• Yes, they can be prepared a day ahead and stored in the refrigerator until ready to serve.

1. What can I use instead of lemon juice?

• Lime juice can be used for a different citrus flavor.

1. How do I cut the bars neatly?

• Use a sharp knife and wipe it clean between cuts for clean edges.

1. Can I use powdered sugar instead of granulated sugar?

• You can use powdered sugar for the meringue, but it will not work in the curd as well as granulated sugar.

1. What’s the best way to store leftovers?
   • Store any leftovers in an airtight container in the fridge for optimal freshness.

Conclusion

Blackberry lemon curd bars are not just a treat for the taste buds; they are a feast for the eyes as well. Their vibrant colors and rich flavors make them a standout dessert for any occasion. Easy to prepare yet impressive enough to serve at gatherings, these bars will quickly become a cherished recipe in your collection. Whether you enjoy them as a sweet ending to a meal or as a midday snack, they are sure to bring a smile to everyone’s face. So, gather your ingredients, and let’s get baking!

Print