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    Home » Desserts » Blackberry Lemon Curd Bars

    Published: Sep 20, 2020 · Modified: Dec 12, 2020 by Cheryl Norris · This post may contain affiliate links

    Blackberry Lemon Curd Bars

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    Blackberries have become a recent favorite and I've been making all kinds of blackberry desserts. First I make a blackberry lemon curd and then I used it to make these terrific Blackberry Lemon Curd Bars. Blackberries and lemons makes a fantastic combination and the creamy curd is great with the shortbread crust. Read on to learn how to make this delicious treat.

    Blackberry Lemon Curd Bars on a white plate with fresh blackberries
    Blackberry Lemon Curd Bars

    How to Make these Delicious Dessert Bars

    These bars have two main elements: the blackberry lemon curd and the shortbread crust. While the shortbread is baking in the oven you cook the fruit curd and pour it over the warm shortbread crust.

    How to Make the Crust

    The crust is very simple to make. Prepare the pan as described in the recipe instructions. The dry ingredients are whisked together and then the melted butter is added. Use a silicone spatula to mix together until there are no bits of white flour left.

    Press the dough into the prepared pan and bake until the crust in golden brown. The goal is to bake the crust so that it will stay firm under the curd filling. The curd is added to crust while both are still warm.

    Blackberry Lemon Curd Ingredients

    Homemade fruit curds are easier to make than you might think. This curd has six (6) ingredients:

    • Blackberries - fresh or frozen
    • Lemon Juice
    • Egg Yolks and Whole Eggs
    • Granulated Sugar
    • Unsalted Butter
    Blackberry Curd Ingredients - fresh squeezed lemon juice and fresh blackberries in food processor
    Blackberry Curd Ingredients

    How to Make Blackberry Lemon Curd

    I love fruit curds. Strawberry Curd was one of the first recipes I made for my blog. Since then I've added seven more flavors. Prior to making this blackberry lemon curd, I would have said that the Seville Orange Curd was my favorite and before that I would have said Lemon was my favorite. But now I can say that this Blackberry Lemon Curd is my favorite. That is until I make a new favorite.

    A small jar of Blackberry Lemon Curd surrounded by fresh blackberries and a lemon half
    Blackberry Lemon Curd

    Blackberry Lemon Curd is very similar to lemon curd, but there is one extra step to remove the seeds from the blackberries.

    Making the blackberry curd starts with 8 ounces of fresh blackberries. Puree the blackberries and then strain them through a fine-mesh strainer to remove the seeds. There should be about 3/4 cup of puree. Combine the puree with lemon juice.

    Use the temperature to determine when the curd is done. The curd takes about 10 minutes to cook, but the temperature is a better gauge to determine doneness.

    In a 3-quart saucepan combine the blackberry-lemon mixture, the sugar, eggs, egg yolks, and butter. Cook over medium-low heat, whisking constantly until the curd thickens and reaches a temperature of 185-190 degrees F.

    Do not attempt to rush this recipe by cooking over a higher temperature and do not leave the saucepan unattended. If you have to walk away remove the pan from the heat.

    Baking the Blackberry Lemon Bars

    Strain the curd through a medium-coarse strainer into a bowl to catch any of the egg solids. Pour over the warm shortbread crust and bake until the curd is slightly firm and still slightly jiggly in the center.

    Blackberry Lemon Curd Bars with toasted meringue
    Blackberry Lemon Curd Bars

    Cool the bars until they are room temperature and then refrigerate for 2 hours. I find the bars are easier to cut when the curd is chilled.

    When the bars are completely cooled you can dust them with powdered sugar or top them with a swiss meringue. I really like the sweetness of the meringue with the tart blackberry lemon curd filling, but it is completely optional.

    I hope you enjoy these bars I know I did.

    Blackberry Lemon Curd Bars with toasted meringue on a small white plate
    Blackberry Lemon Curd Bars

    More Delicious Blackberry Desserts

    If you love blackberries like I do here are some are a list of other tempting treats for you to make and bake:

    • Blackberry Galette
    • Blackberry Hand Pies
    • Marionberry Crisp

    Please leave me a note in the comments below and let me know what you think about this recipe or ask any questions that you have. If you make this recipe I would love to see your pictures and if you post it to Instagram tag me @bakesbybrownsugar and #bakesbybrownsugar.


    Blackberry Lemon Curd Bars

    Blackberry Lemon Curd Bars

    These blackberry lemon bars are so good. The tart curd is a great contrast to the sweet cookie dough and light as air meringue
    4.96 from 23 votes
    Print Pin Comment
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Chiiling: 4 hours hours
    Yield: 16
    Author: Cheryl Norris

    Ingredients

    Blackberry Lemon Curd

    • 2 cups (227 grams) fresh blackberries
    • 1/2 cup fresh squeezed lemon juice
    • 1 1/4 cups (250 grams) granulated sugar
    • 2 (100 grams) whole eggs
    • 4 (80 grams) egg yolks
    • 6 tablespoons (84 grams) unsalted butter cut into 6 pieces

    Shortbread Crust

    • 1 cup (141 grams) all-purpose flour
    • 1/2 cup (100 grams) granulated sugar
    • 1/2 teaspoon kosher salt
    • 8 tablespoons (114 grams) unsalted butter melted

    Meringue Topping (Optional)

    • 3 (90 grams) egg whites
    • 3/4 cup (150 grams) granulated sugar

    Instructions

    • Preheat the oven to 350 degrees F. Line an 8x8-inch pan with aluminum foil, but taking two pieces of aluminum foil, folding it lengthwise so it is 8 inches wide. Fit one sheet on the bottom of the pan, pushing it into the corners and up the sides (overhang will help in removal of baked bars). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Brush the foil with melted butter.
    • Wash the blackberries and process them in a food processor. Pour the pureed berries into a fine mesh strainer and use the back of a large spoon to push the berries through a strainer. You should have about 3/4 cup of seedless blackberry puree.

    Make the Shortbread Crust

    • Whisk the flour, sugar and salt together until combined. Add the melted butter and combine with the dry ingredients until no specks of flour remain. Press the dough into the pan, and bake until it is golden brown, 18-22 minutes. Remove it from the oven and pour the blackberry lemon curd over the warm crust.

    Make the Blackberry Lemon Curd

    • While the shortbread is baking, make the fruit curd. Combine 3/4 cup of blackberry puree with 1/2 cup of lemon juice in a 3-quart non-reactive saucepan. Add 1 cup of the sugar and whisk to combine. Taste the mixture and depending on desired sweetness add additional sugar.
    • Place the medium bowl with a medium-coarse strainer next to the stove. Add the whole eggs, egg yolks, and butter and place the pan over medium-low heat. Stir constantly with a whisk, until the mixture is slightly thickened and registers 190°F.
    • Strain curd through the medium-coarse strainer into the bowl. Pour the warm curd over the warm shortbread crust. Bake for 13 15 minutes until the curd is slightly firm, but still a little jiggly in the center. Remove it from the oven, let it cool to room temperature and then refrigerate for 2 hours. The bars are easier to cut if the curd has chilled.
    • Cut the bar into 16 bars. Decorate with powdered sugar or a meringue topping, See the recipe below for the meringue topping.

    Meringue Topping

    • The meringue topping is optional, but a very tasty contrast with the tartness of the blackberry lemon curd.
    • Bring water to a boil and then reduce it to medium low heat. Place the egg whites and sugar in the bowl of a stand mixer and set over the pan of simmering water. Whisk until the mixture reaches 160 degrees F then immediately put the bowl on the mixer, attach the whisk attachment and whip at medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5-7 minutes.
    • Place the meringue in pastry bag with a star or round pastry tip and decorate the tops of the blackberry lemon curd bars.

    Nutrition

    Calories: 272kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 94mg | Potassium: 67mg | Fiber: 1g | Sugar: 32g | Vitamin A: 439IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg
    PIN IT FOR LATER!If you like this recipe Pin it for later and make it at home. Post a picture and mention @bakesbybrownsugar or tag #bakesbybrownsugar!
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    About Cheryl Norris

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    1. Honor Lothamer says

      August 04, 2021 at 6:20 pm

      This recipe takes a little work but it’s worth it. My crust turned out super crunchy which I loved. The tartness of the curd balanced the sweetness of the meringue and short crust. Beautiful

      Reply
      • Cheryl Norris says

        August 06, 2021 at 8:05 am

        Hi Honor
        First of all, thank you for visiting the blog and trying this recipe. Second, thank you for taking the time to write. I love hearing from readers.

        I'm so glad you enjoyed these bars. I absolutely love the blackberry lemon curd and I'm so happy to hear that you enjoyed this recipe.

        Cheryl

        Reply
    2. Winnie says

      February 03, 2022 at 8:44 pm

      Just made it and it's gooooood. I reduced the curd to 1 cup of sugar though.

      Reply
    3. Suzanne says

      June 22, 2022 at 3:46 pm

      This looks so good! Do you use this crust in any other recipes?

      Reply
      • Cheryl Norris says

        June 24, 2022 at 7:30 am

        Hi Suzanne
        Thank you so much for the compliment. I don't use this crust, yet, in other recipes. I'm still experimenting with different types of crust for my bar recipes. My Huckleberry Crumb Bars have a crust with baking powder, which I added to make the topping a little softer when you bite into it.

        Reply
    4. Vanessa says

      June 22, 2022 at 3:47 pm

      Thanks for sharing! Does it keep long?

      Reply
      • Cheryl Norris says

        June 24, 2022 at 7:35 am

        Hi Vanessa
        Thank for visiting the blog and asking this question. The bars will keep in the refrigerator without the meringue topping for 1 week. After adding the meringue I recommend eating them within 2 days, as the meringue will start to dry out and lose its pillowy texture.

        Reply
    5. Suzanne says

      February 21, 2023 at 12:54 pm

      This looks so good! What a great combination of flavors!

      Reply
      • Cheryl Norris says

        February 24, 2023 at 10:28 pm

        Hi Suzanne
        Thank you for visiting the blog and thank you so much for the compliment.

        Reply
    6. Vanessa says

      February 21, 2023 at 12:56 pm

      Thanks for sharing! How far ahead of time can I make it?

      Reply
      • Cheryl Norris says

        February 24, 2023 at 10:30 pm

        Hi Vanessa
        The bars will last about 1 week in the refrigerator without the meringue topping. Once the meringue is added the bars should be consumed within 2 days.

        Reply
    7. Mollie says

      April 11, 2023 at 7:14 pm

      Hi, I have a question. What’s the difference between white sugar and granulated sugar in the ingredients? I noticed that it calls for 1 1 1/2 cups two times but they have different weight measurements

      Reply
      • Mollie says

        April 11, 2023 at 7:15 pm

        Sorry, the 1 1/2 cups and 3/4 cup have the same weight measurement

        Reply
        • Cheryl Norris says

          April 13, 2023 at 7:53 am

          Hi Mollie
          Thanks for letting me know about that mistake. I have made the correction, so the weight measurements are correct for the sugar.

          Reply
      • Cheryl Norris says

        April 13, 2023 at 7:56 am

        Hi Mollie
        White sugar and granulated sugar are the same thing and the two terms are used interchangeably. I have updated the recipe so that it calls for "granulated sugar" for consistency. I have also corrected the weight measurements for the sugar. Thank you for calling that to my attention.

        Reply
    8. Cat says

      July 25, 2023 at 5:20 pm

      I’m making these bars for a family get together on Saturday. I wanted to make the curd ahead of time and then make the actual bars on Friday. Should I warm up the curd on the stove from the fridge before pouring it onto the shortbread crust and putting it in the oven? Thank you!!

      Reply
      • Cheryl Norris says

        July 26, 2023 at 7:29 am

        Hi Cat
        You don't need to warm up the curd if made in advance. Remove the curd from the refrigerator about 1 hour before making the bars to let it come to room temperature. Whisk it before adding it to the baking pan to loosen it up and make it easier to pour into the baking pan. The baking time may vary by a few minutes since the curd is not warm.

        Reply

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    Welcome to Bakes by Brown Sugar!

    I'm Cheryl, an engineer by day, and a baker by night. My goal is to be your go-to resource for creating the best versions of your favorite desserts. As a baking science geek, I am passionate about understanding what makes a recipe work and sharing that info with you. I love finding new recipes to share, and I hope you join me on this journey of deliciousness. Read more!

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