There’s something so special about desserts that strike the perfect balance between sweet and tangy. These Blackberry Lemon Curd Bars do just that, combining the bright citrusy flavor of lemon curd with the sweet and slightly tart juiciness of blackberries. With their buttery shortbread crust and luscious, creamy topping, they’re a treat that’s as beautiful as it is delicious.
The first time I made these, I was inspired by an overflowing basket of fresh blackberries and a jar of homemade lemon curd in my fridge. The combination of flavors and textures—crumbly crust, silky curd, and juicy berries—made this dessert an instant favorite.
What I love most is how versatile these bars are. They’re perfect for everything from a summer picnic to a fancy tea party. And let’s not forget how stunning they look, with their golden curd and deep purple berry swirls.
Let’s create these Blackberry Lemon Curd Bars—a dessert that brings sunshine and sweetness to any occasion.
The Blackberry Lemon Curd Bars are a delightful combination of a buttery shortbread crust, tangy lemon curd, and sweet blackberries. They’re easy to make and perfect for any occasion, from casual gatherings to elegant dessert spreads.
The layers come together beautifully: a crumbly, rich base, a creamy lemon curd filling, and a swirl of blackberry goodness. These bars are as visually stunning as they are delicious.
An Exciting Story:
The first time I served these Blackberry Lemon Curd Bars was at a family brunch. They were gone in minutes, and my husband couldn’t stop talking about how the tart lemon and sweet blackberries reminded him of summer. Now, they’re a staple dessert in our house, perfect for celebrations or just because.
Why These Blackberry Lemon Curd Bars?
- Bright and Tangy: Lemon curd and blackberries create a delightful flavor contrast.
- Perfectly Layered: A buttery shortbread crust with a creamy, luscious topping.
- Visually Stunning: The purple-blackberry swirls make these bars a feast for the eyes.
- Versatile: Great for picnics, parties, or as a light, refreshing dessert.
- Simple Yet Elegant: Easy to make but sophisticated enough for any occasion.
What You Need for Blackberry Lemon Curd Bars
- For the Shortbread Crust:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- For the Lemon Curd Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup freshly squeezed lemon juice (about 3 lemons)
- 1 tbsp lemon zest
- ½ cup all-purpose flour
- For the Blackberry Swirl:
- 1 cup fresh or frozen blackberries
- 2 tbsp sugar
- 1 tsp lemon juice
How to Make Blackberry Lemon Curd Bars
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until crumbly.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly golden. Remove and let cool slightly.
- Make the Lemon Curd Filling:
- In a medium bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour until smooth. Pour the mixture over the cooled crust.
- Prepare the Blackberry Swirl:
- In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens slightly (about 5 minutes). Strain through a fine mesh sieve to remove seeds if desired.
- Create the Swirl:
- Drop spoonfuls of the blackberry mixture over the lemon curd. Use a toothpick or skewer to gently swirl the blackberry mixture into the lemon filling, creating a marbled effect.
- Bake the Bars:
- Bake for 25-30 minutes, or until the lemon curd is set and doesn’t jiggle in the center. Remove from the oven and let cool completely in the pan.
- Chill and Slice:
- Refrigerate the bars for at least 2 hours before slicing. Use the parchment overhang to lift the bars out of the pan and cut into squares or rectangles.
Tips for Blackberry Lemon Curd Bars
- Use Fresh Ingredients: Freshly squeezed lemon juice and ripe blackberries make a big difference in flavor.
- Chill Before Cutting: Refrigerating the bars ensures clean, sharp edges when slicing.
Substitutions and Variations:
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend for both the crust and filling.
- Try Other Berries: Replace blackberries with raspberries, blueberries, or a mix of berries.
- Add Coconut: Sprinkle shredded coconut over the crust before adding the filling for a tropical twist.
Make a Healthier Version:
- Use a natural sweetener like honey or coconut sugar instead of granulated sugar.
- Replace butter with a vegan alternative for a dairy-free option.
Closing for Blackberry Lemon Curd Bars:
And there you have it—Blackberry Lemon Curd Bars that are as delicious as they are beautiful. With their perfect blend of tart lemon and sweet blackberry, these bars are sure to impress anyone who tries them. Let us know how yours turn out, and be sure to check out more of our fruity, indulgent recipes!
Frequently Asked Questions for Blackberry Lemon Curd Bars
- Can I make these bars ahead of time?
Yes, they taste even better the next day after the flavors meld. - What’s the best way to store them?
Store in an airtight container in the refrigerator for up to 5 days. - Can I freeze these bars?
Absolutely! Wrap them tightly and freeze for up to 3 months. Thaw in the fridge before serving. - Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled can work in a pinch. - What’s the best way to slice them?
Use a sharp knife dipped in warm water, wiping between cuts for clean edges. - Can I make this recipe dairy-free?
Use a plant-based butter alternative for the crust. - What pairs well with these bars?
Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar. - How do I prevent the crust from becoming soggy?
Ensure the crust is fully baked before adding the lemon curd filling. - Can I skip the blackberry swirl?
Yes, the bars are delicious with just the lemon curd, but the swirl adds a beautiful touch. - How do I make the crust extra crispy?
Chill the crust in the fridge for 10 minutes before baking. - What’s a fun serving idea?
Serve bars on a dessert platter garnished with fresh blackberries and lemon slices. - Why is my filling runny?
Ensure the bars are baked until the filling is just set and refrigerate before slicing.
Blackberry Lemon Curd Bars
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Shortbread Crust:
1 cup 1 unsalted butter, softened
½ cup granulated sugar
2 cups 2 all-purpose flour
¼ tsp salt
- For the Lemon Curd Filling:
4 large 4 eggs
1 1 ½ cups granulated sugar
½ cup freshly squeezed lemon juice (about 3 lemons)
1 tbsp 1 lemon zest
½ cup all-purpose flour
- For the Blackberry Swirl:
1 cup 1 fresh or frozen blackberries
2 tbsp 2 sugar
1 tsp 1 lemon juice
Directions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour and salt, mixing until crumbly.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly golden. Remove and let cool slightly.
- Make the Lemon Curd Filling:
- In a medium bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour until smooth. Pour the mixture over the cooled crust.
- Prepare the Blackberry Swirl:
- In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens slightly (about 5 minutes). Strain through a fine mesh sieve to remove seeds if desired.
- Create the Swirl:
- Drop spoonfuls of the blackberry mixture over the lemon curd. Use a toothpick or skewer to gently swirl the blackberry mixture into the lemon filling, creating a marbled effect.
- Bake the Bars:
- Bake for 25-30 minutes, or until the lemon curd is set and doesn’t jiggle in the center. Remove from the oven and let cool completely in the pan.
- Chill and Slice:
- Refrigerate the bars for at least 2 hours before slicing. Use the parchment overhang to lift the bars out of the pan and cut into squares or rectangles.
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