Description
These delightful Blackberry Lemon Curd Bars feature a buttery shortbread crust topped with a creamy blackberry lemon curd and optionally finished with a fluffy meringue topping. Perfectly tart and sweet, they make a refreshing dessert for any occasion.
Ingredients
Scale
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: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with aluminum foil.
- Make Blackberry Puree: Process blackberries in a food processor and strain through a fine-mesh sieve.
- Make Shortbread Crust: Whisk together flour, sugar, and salt. Add melted butter and mix until combined. Press into the prepared pan and bake for 18-22 minutes.
- Make Blackberry Lemon Curd: In a saucepan, combine blackberry puree, lemon juice, and sugar. Whisk in eggs, egg yolks, and butter over medium-low heat until thickened. Strain into the cooled shortbread crust.
- Bake: Bake for 13-15 minutes, or until slightly firm. Cool and refrigerate for 2 hours.
- Cut and Serve: Cut into 16 bars. Optional: Top with meringue and toast with a blowtorch.
Notes
- For a smoother curd, make sure to strain the mixture thoroughly to remove seeds.
- The meringue topping is optional but adds a beautiful finish.
- Prep Time: 15 mins
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 23g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 75mg