Blackberry Lemon Curd Bars are the perfect blend of sweet and tart, making them a favorite in my household. The combination of fresh blackberries and zesty lemon creates a refreshing dessert that stands out at any gathering. My love for these bars began during a summer trip to a charming bed-and-breakfast in the Pacific Northwest. Every morning, the host would serve a variety of homemade treats, but the blackberry lemon bars were the undeniable star. Their vibrant flavor and beautiful color left a lasting impression on me, and I couldn’t wait to recreate them at home.
One of the great things about this recipe is its versatility. While the original recipe calls for fresh blackberries, you can easily substitute other berries depending on what’s in season or your personal preference. Raspberries or blueberries would work wonderfully. Additionally, for a more indulgent twist, you can incorporate a layer of white chocolate between the shortbread crust and the curd. Simply melt the white chocolate and spread it over the crust before pouring the curd. This adds a creamy richness that complements the tartness of the lemon and the sweetness of the berries.
If you’re looking to experiment further, consider adding a pinch of lavender to the shortbread crust. Lavender pairs beautifully with both blackberries and lemon, adding a subtle floral note that elevates the entire dessert. Just be sure to use culinary-grade lavender to avoid any bitterness.
For those who prefer a more traditional finish, the optional meringue topping is a delightful addition. It not only looks impressive but also adds a light, airy texture that balances the dense, rich curd. If you’re short on time, a dusting of powdered sugar over the top of the bars can be a simple yet elegant alternative.
These Blackberry Lemon Curd Bars are more than just a treat; they’re a nod to fond memories and a testament to the joy of experimenting in the kitchen. Whether you follow the recipe to the letter or add your own creative twists, I hope these bars bring as much delight to your table as they do to mine.
Making Blackberry Lemon Curd Bars
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Ingredients
- 1/2 cup freshly squeezed lemon juice
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 cups fresh blackberries
- 6 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups granulated sugar
- 1 cup all-purpose flour
- 8 tablespoons melted unsalted butter
- 4 egg yolks
- 2 whole eggs
- 3 egg whites
Directions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with two sheets of aluminum foil, folding each to 8 inches wide. Fit one sheet along the bottom and up the sides, then place the second sheet perpendicular to the first. Brush the foil with melted butter.
- Rinse the blackberries and process them in a food processor. Strain the puree through a fine mesh strainer, pressing with a spoon to extract about 3/4 cup of seedless puree.
- For the Shortbread Crust: Mix the flour, 1/2 cup sugar, and salt together. Add the melted butter and stir until the flour is fully incorporated. Press the dough into the prepared pan and bake for 18-22 minutes, until golden brown. Remove from the oven and pour the blackberry lemon curd over the warm crust.
- For the Blackberry Lemon Curd: While the crust bakes, combine the blackberry puree with lemon juice in a non-reactive saucepan. Stir in 1 cup of sugar, taste, and adjust sweetness with additional sugar if needed. Place the pan over medium-low heat and add the whole eggs, yolks, and butter. Whisk constantly until the mixture thickens and reaches 190°F. Strain the curd into a bowl and pour it over the warm shortbread crust. Bake for 13-15 minutes, until slightly firm with a jiggle in the center. Cool to room temperature, then refrigerate for 2 hours before cutting into bars.
- For the Meringue Topping (Optional): Boil water and reduce to a simmer. Place the egg whites and 3/4 cup sugar in a mixer bowl over simmering water. Whisk until the mixture reaches 160°F. Transfer to the mixer, attach the whisk, and whip on medium-high speed until cool and stiff peaks form, about 5-7 minutes. Pipe the meringue onto the chilled bars using a pastry bag with a star or round tip.
FAQs:
How can I ensure the shortbread crust is properly baked?
To ensure the shortbread crust is properly baked, bake it until it turns a light golden brown. This usually takes 18-22 minutes at 350°F. Keep an eye on it towards the end of the baking time to prevent over-baking.
Can I use frozen blackberries instead of fresh ones?
Yes, you can use frozen blackberries. Make sure to thaw and drain them well before pureeing. This helps to avoid excess moisture in the curd.
What should I do if my curd doesn’t thicken properly?
If your curd doesn’t thicken, make sure you are cooking it over medium-low heat and whisking constantly until it reaches 190°F. If it still doesn’t thicken, you can cook it for a bit longer, but be careful not to overcook it.
How do I know when the meringue is ready?
The meringue is ready when it reaches stiff peaks and is cool to the touch. This should take about 5-7 minutes of whipping on medium-high speed after it has reached 160°F over simmering water.
Is it necessary to strain the blackberry puree?
Straining the blackberry puree is important to remove seeds and achieve a smooth texture for the curd. This step ensures the final bars have a nice consistency without the crunch of seeds.
Blackberry Lemon Curd Bars
Ingredients
- 2 cups Fresh blackberries
- 1/2 cup Fresh squeezed lemon juice
- 1 1/4 Granulated sugar
- 2 Whole eggs
- 4 Egg yolks
- Unsalted butter cut into pieces - 6 tablespoons
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 teaspoon Kosher salt
- Unsalted butter melted - 8 tablespoons
- 3 Egg whites
- 3/4 cup Granulated sugar
Instructions
- Set your oven to preheat at 350°F. Line an 8x8-inch baking pan with two sheets of aluminum foil, folded lengthwise to 8 inches wide. Fit one sheet along the bottom and up the sides, then place the second sheet perpendicular to the first. Brush the foil with melted butter.
- Rinse the blackberries and process them in a food processor. Strain the puree through a fine mesh strainer, pressing with a spoon to extract about 3/4 cup of seedless puree.
- For the Shortbread Crust:
- Mix the flour, 1/2 cup sugar, and salt together. Add the melted butter and stir until the flour is fully incorporated. Press the dough into the prepared pan and bake for 18-22 minutes, until golden brown. Remove from the oven and pour the blackberry lemon curd over the warm crust.
- For the Blackberry Lemon Curd:
- While the crust bakes, combine the blackberry puree with lemon juice in a non-reactive saucepan. Stir in 1 cup of sugar, taste, and adjust sweetness with additional sugar if needed.
- Place the pan over medium-low heat and add the whole eggs, yolks, and butter. Whisk constantly until the mixture thickens and reaches 190°F. Strain the curd into a bowl and pour it over the warm shortbread crust. Bake for 13-15 minutes, until slightly firm with a jiggle in the center. Cool to room temperature, then refrigerate for 2 hours before cutting into bars.
- For the Meringue Topping (Optional):
- Boil water and reduce to a simmer. Place the egg whites and 3/4 cup sugar in a mixer bowl over simmering water. Whisk until the mixture reaches 160°F. Transfer to the mixer, attach the whisk, and whip on medium-high speed until cool and stiff peaks form, about 5-7 minutes.
- Pipe the meringue onto the chilled bars using a pastry bag with a star or round tip.
