Description
These Blackberry Lemon Curd Bars combine a buttery, tender crust with a smooth, tangy lemon curd filling, topped with a sweet and slightly tart blackberry swirl. This delicious dessert is perfect for summer gatherings or any time you want a refreshing fruity treat.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Lemon Curd Layer:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup all-purpose flour
For the Blackberry Swirl:
- 1 cup fresh or frozen blackberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Make the Crust: In a mixing bowl, cream together the softened butter and 1/2 cup sugar until the mixture is light and fluffy. Add the 2 cups of all-purpose flour and 1/4 teaspoon salt, mixing until a soft dough forms. Press this dough evenly onto the bottom of the prepared pan. Bake for 18–20 minutes until it turns lightly golden. Remove from oven and allow it to cool slightly.
- Prepare the Blackberry Swirl: While the crust bakes, combine the blackberries, 2 tablespoons sugar, lemon juice, and cornstarch in a small saucepan over medium heat. Cook the mixture, stirring and mashing the berries, until it thickens and becomes syrupy—about 5–7 minutes. Optional: strain through a fine mesh sieve to remove seeds. Set aside to cool.
- Make the Lemon Curd Filling: In a medium bowl, whisk together 1 cup sugar, 3 eggs, lemon juice, lemon zest, and 1/2 cup flour until the mixture is smooth and well combined.
- Assemble the Bars: Pour the lemon curd mixture evenly over the slightly cooled crust. Drop spoonfuls of the blackberry syrup on top, then gently swirl with a knife to create a marbled effect.
- Bake the Bars: Return the pan to the oven and bake for 22–26 minutes, or until the filling is just set and no longer jiggly in the center.
- Cool and Chill: Let the bars cool completely in the pan, then refrigerate them for at least 2 hours to set fully before slicing.
- Serve: Optionally dust with powdered sugar before serving. Use a hot, clean knife for neat slices.
Notes
- For extra flavor, add a teaspoon of vanilla extract or a pinch of salt to the lemon curd filling.
- These bars can be made a day in advance and stored in the refrigerator.
- Use a hot, clean knife for the neatest slices.
- If you prefer seedless bars, strain the blackberry mixture before swirling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 18g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
