Blackberry Lemon Curd Bars (Print-Friendly Version)

Buttery shortbread base with zesty blackberry-lemon curd and a fluffy meringue topping for a bright dessert.

# Ingredients You’ll Need:

→ Blackberry Lemon Curd

01 - 2 cups fresh blackberries
02 - 1/2 cup fresh-squeezed lemon juice
03 - 1 1/4 cups granulated sugar
04 - 2 whole eggs
05 - 4 egg yolks
06 - 6 tbsp unsalted butter, cut into pieces

→ Shortbread Crust

07 - 1 cup all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1/2 tsp kosher salt
10 - 8 tbsp unsalted butter, melted

→ Optional Meringue Topping

11 - 3 egg whites
12 - 3/4 cup granulated sugar

# How to Make It:

01 - Preheat your oven to 350°F (175°C). Line an 8x8-inch pan with aluminum foil and grease with melted butter.
02 - Wash and blend fresh blackberries until smooth. Strain through a fine mesh sieve to remove seeds, aiming for 3/4 cup of puree.
03 - In a bowl, combine the flour, sugar, and salt. Stir in the melted butter until no dry flour remains. Press the mixture evenly into the prepared pan and bake for 18-22 minutes, or until golden brown.
04 - While the crust bakes, combine the blackberry puree, lemon juice, and sugar in a saucepan. Heat over medium heat until the mixture comes to a simmer. Whisk in the eggs, egg yolks, and butter. Cook while stirring constantly until the mixture thickens and reaches 190°F. Strain the curd through a sieve to ensure a smooth texture, then pour over the baked shortbread crust.
05 - Return the pan to the oven and bake for 13-15 minutes, or until the curd is set.
06 - In a heatproof bowl, combine egg whites and sugar. Set the bowl over a saucepan of simmering water, whisking constantly until the sugar dissolves and the mixture is warm to the touch. Remove from heat and beat the mixture with an electric mixer until stiff peaks form. Pipe or spread the meringue onto the cooled bars. Lightly torch or broil for a golden finish, if desired.
07 - Let the bars cool to room temperature, then chill in the refrigerator for 1 hour. Slice into squares and serve.

# Extra Suggestions:

01 - Store bars in an airtight container in the refrigerator for up to 5 days.
02 - Substitute fresh blackberries with frozen (thawed and drained) for year-round baking.
03 - Skip the meringue for a simpler version or dust the bars with powdered sugar.

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