Description
These Blackberry Lemon Curd Bars combine a tangy lemon curd infused with fresh blackberry puree on a buttery shortbread crust, creating a perfect balance of sweet and tart flavors. Baked to perfection and chilled for a refreshing finish, these bars make a delightful dessert or snack for any occasion.
Ingredients
Scale
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
Shortbread Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
Optional Meringue Topping
- 3 egg whites
- 3/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with aluminum foil for easy removal of the bars later.
- Make Blackberry Puree: Process the fresh blackberries in a food processor until smooth, then strain the puree through a fine-mesh sieve to remove seeds for a smooth curd texture.
- Make Shortbread Crust: In a mixing bowl, whisk together the flour, sugar, and kosher salt. Add the melted butter and mix until the dough comes together. Press the mixture evenly into the prepared pan and bake for 18-22 minutes until lightly golden.
- Prepare Blackberry Lemon Curd: In a saucepan over medium-low heat, combine the blackberry puree, lemon juice, and sugar. Whisk in the eggs, egg yolks, and butter pieces continuously until the mixture thickens, ensuring not to scramble the eggs. Once thick, strain the curd to remove any cooked egg bits and pour it 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 slightly firm to the touch. Remove from oven and allow to cool, then refrigerate the bars for at least 2 hours to set completely.
- Cut and Serve: Once chilled and firm, remove the bars from the pan using the foil. Cut into 16 square bars. If desired, prepare the meringue by whisking egg whites with sugar until stiff peaks form, spread atop the bars, and toast with a kitchen blowtorch for an elegant finish.
Notes
- Use fresh lemon juice for the best flavor in the curd.
- Straining the blackberry puree ensures a smooth texture without seeds.
- Be patient while thickening the curd over low heat to avoid curdling the eggs.
- Refrigerate the bars thoroughly to achieve clean slices and firm texture.
- Meringue topping is optional but adds a lovely texture and presentation.
- Store leftover bars in the refrigerator for up to 3 days.
