Blackberry Lemon Curd Bars
These Blackberry Lemon Curd Bars combine the tartness of fresh blackberries and lemons with a buttery shortbread crust, creating a delightful treat that’s perfect for any occasion. The optional meringue topping adds a light and airy finish, making these bars a sweet and tangy indulgence.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 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
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
- 3 egg whites
- 3/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with aluminum foil, greasing it with melted butter.
- Wash and blend the blackberries until smooth, then strain through a fine mesh sieve to get about 3/4 cup of blackberry puree.
- In a mixing bowl, combine flour, sugar, and salt. Mix in the melted butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared pan and bake for 18-22 minutes until golden brown.
- In a saucepan, combine the blackberry puree, lemon juice, and granulated sugar. Heat over medium heat until simmering, then add eggs, egg yolks, and butter, stirring until thickened and reaching 190°F (88°C). Strain through a sieve and pour over the baked crust. Bake for an additional 13-15 minutes until set.
- For the optional meringue topping, whip egg whites and sugar over a simmering pot of water until stiff peaks form, then pipe or spread onto the cooled curd bars.
- Allow the bars to cool completely in the pan before cutting into squares. Optionally, toast the meringue lightly with a kitchen torch or under the broiler.
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg