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Tangy Blackberry Lemon Bars with Buttery Shortbread Crust

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These tangy blackberry lemon bars feature a buttery shortbread crust and a perfectly balanced tart and sweet blackberry lemon filling. Easy to make and bursting with fresh summer flavor, they are a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks, 225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp salt
  • 2 cups (about 12 oz or 300g) fresh or frozen blackberries
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1/3 cup (2.7 fl oz or 80ml) freshly squeezed lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 1/4 cup (30g) all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the shortbread crust: In a large bowl, cream the softened butter and 1/2 cup sugar until light and fluffy, about 3-4 minutes with an electric mixer or 6-7 minutes by hand.
  3. Add 2 cups flour and 1/4 tsp salt to the butter mixture and mix until just combined. The dough will be crumbly but should hold together when pressed. If too dry, add 1 teaspoon cold water.
  4. Press the dough evenly into the prepared pan, covering every corner. Chill the crust in the refrigerator for 15 minutes.
  5. Bake the crust for 18-20 minutes until edges start to turn golden. The center may look slightly underbaked. Remove from oven and let cool slightly.
  6. Prepare the filling: In a medium bowl, whisk together 3 large eggs and 3/4 cup sugar until combined and slightly frothy.
  7. Stir in 1/3 cup lemon juice and 1 tbsp lemon zest. Gently fold in 1/4 cup flour to thicken the filling without lumps.
  8. Add blackberries: If fresh, toss gently to coat with filling. If frozen, thaw and drain excess liquid before adding.
  9. Pour the filling evenly over the warm crust, spreading with a spatula to distribute berries evenly.
  10. Bake again for 25-30 minutes until the filling is set but still slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean.
  11. Cool bars completely to room temperature, then refrigerate for at least 2 hours to firm up before slicing.
  12. Use the parchment overhang to lift bars from the pan and cut into squares or rectangles. Wipe knife clean between cuts for neater edges.

Notes

Chill the crust dough before baking to prevent shrinking. Use room temperature eggs for a smoother filling texture. Avoid overmixing the crust dough after adding flour to keep it tender. If blackberries are very juicy, sprinkle 1 tablespoon cornstarch over them before mixing into the filling to prevent a watery filling. Chill bars well before slicing to get clean edges.

Nutrition

Keywords: blackberry lemon bars, shortbread crust, summer dessert, easy lemon bars, tangy dessert, homemade bars

Find it online: https://siennaspoon.com/tangy-blackberry-lemon-bars-recipe-easy-homemade-shortbread-crust/