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
Blackberry Lemon Curd
- 2 cups (227 grams) fresh blackberries
- 1/2 cup fresh squeezed lemon juice
- 1 1/4 cups (150 grams) white sugar
- 2 (100 grams) whole eggs
- 4 (80 grams) egg yolks
- 6 tablespoons (84 grams) unsalted butter cut into 6 pieces
- 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 cups (150 grams) granulated sugar
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.
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.
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