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Tangy Blackberry Lemon Bars

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These tangy blackberry lemon bars feature a buttery shortbread crust with a vibrant, sweet-tart blackberry lemon filling, perfect for summer gatherings or a refreshing homemade treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (225g) fresh blackberries (frozen works too, thawed and drained)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together softened unsalted butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
  2. Gradually sift in 2 cups of all-purpose flour and 1/4 teaspoon salt. Mix on low speed or fold with a spatula until just combined. The dough will be crumbly but should hold together when pressed.
  3. Transfer the dough into a greased 9×13-inch pan. Press it firmly and evenly across the bottom using fingers or a flat-bottomed glass. Bake for 18-20 minutes or until edges are lightly golden.
  4. While the crust bakes, combine fresh blackberries and granulated sugar in a blender or food processor and pulse a few times to break down berries but not puree. Optionally strain to remove seeds.
  5. In a separate bowl, whisk together eggs, lemon juice, lemon zest, and 1/4 cup flour until smooth. Fold in the blackberry mixture gently.
  6. Once crust is out of the oven, immediately pour filling over it, spreading evenly. Return to oven and bake for another 25-30 minutes, or until filling is set and slightly jiggles in the center.
  7. Let bars cool completely in the pan on a wire rack. Before serving, dust with powdered sugar if desired.

Notes

Use softened butter for best crust texture. Avoid overmixing flour to keep crust crumbly. Fresh lemon juice and zest provide the best flavor. Watch the filling in the last 10 minutes to avoid overbaking; it should be set but slightly wobbly. Cooling bars in the fridge after reaching room temperature helps firm them up. Frozen blackberries can be used if thawed and drained. For gluten-free, substitute almond flour in crust; for dairy-free, use plant-based butter. Dust with powdered sugar before serving for a pretty finish.

Nutrition

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

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