Blackberry Lemon Curd Bars:
For the crust:
1 cup of butter, softened
1/2 cup of sugar (I used Trader Joe’s organic sugar, and would highly recommend :))
2 cups of flour
Pre-heat the oven to 350 degrees.
Mix these items together in a medium bowl. I use my hands for shortbread type crusts such as this one! I sprayed the bottom of my pan with Trader Joe’s Coconut Spray, but an un-greased pan is perfectly ok, too. Press the dough you have formed into the bottom of the pan. Place in the oven for 15-20 minutes until the crust is a beautiful golden color.
For the filling:
1 cup sugar
1/2 cup flour
3 whole eggs
Juice of 1 whole, large lemon
Zest of 2 lemons
3 tablespoons lemon curd (ok to be generous with the tablespoons. I used Thursday Cottage handmade lemon curd from Whole Foods and would highly recommend this ingredient also)
7-8 whole, ripe blackberries (Whole Foods)
3 table spoons sugar
Whisk together the sugar and flour, then whisk in the eggs, lemon juice, lemon zest, and lemon curd. Once combined, pour into the crust that is hopefully out of the oven by now. In a small pan, combine the 3 tablespoons of sugar with about a half a cup of water to create a simple syrup and let simmer over a low heat. Immediately add in the blackberries and let them reduce. They will break apart and explode their wonderful flavor and color into the pan (yummy!) Once the glaze/puree is thick enough, let cool for just a bit, and then generously speckle the lemon curd mixture you have poured into the crust with the blackberry glaze/puree. If you would like, you can use a strainer to strain out the seeds, but I love the added texture in my bars (not to mention the color!!!)
Bake for around 20-25 minutes.
When will know they are almost finished when the top has a glazed over shiny texture and the edges have created a beautiful deep brown caramelization..amazing!
Pull out of the oven and let cool for about 30 minutes to an hour..depends on if you like them warm or hot right away 🙂
When finished, you know you have succeeded if you see the blackberry glaze/puree integrated throughout the bar allllll the way down until it hits the crust. The crust should also not be crumbly, but soft and almost chewy.