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Tangy Blackberry Lemon Bars Recipe with Easy Buttery Shortbread Crust

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A simple and reliable dessert featuring a crisp, buttery shortbread crust paired with a vibrant, tangy lemon and fresh blackberry filling. Perfect for any occasion, these bars balance tart and sweet flavors with a melt-in-your-mouth texture.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • ½ cup (115 grams) unsalted butter, softened
  • ⅓ cup (67 grams) granulated sugar
  • ¼ teaspoon salt
  • 1 cup (150 grams) fresh blackberries
  • 3 large eggs, room temperature
  • 1 cup (200 grams) granulated sugar
  • ⅓ cup (80 ml) fresh lemon juice (about 2 large lemons)
  • 1 tablespoon lemon zest
  • ⅓ cup (43 grams) all-purpose flour
  • ⅛ teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper or grease it thoroughly.
  2. Make the shortbread crust: In a medium bowl, cream together ½ cup softened unsalted butter and ⅓ cup granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer. Add 1 ½ cups all-purpose flour and ¼ teaspoon salt, mixing on low speed until just combined. The dough will be crumbly but should hold together when pressed.
  3. Press the crust mixture evenly into the bottom of the pan using the back of a measuring cup or your fingers to smooth it out firmly. Bake for 18-20 minutes, or until the edges are lightly golden. The crust should be set but not too dark.
  4. Prepare the filling while the crust bakes: In a large bowl, whisk together 3 large eggs and 1 cup granulated sugar until well combined and slightly frothy. Stir in ⅓ cup fresh lemon juice, 1 tablespoon lemon zest, ⅓ cup flour, and ⅛ teaspoon salt until smooth. Gently fold in 1 cup fresh blackberries, being careful not to break them up too much.
  5. Pour the filling over the pre-baked crust and spread it out evenly using a spatula, ensuring the berries are distributed nicely.
  6. Bake for 25-30 minutes, or until the filling is set and only slightly jiggly in the center. It will firm up as it cools. Check after 25 minutes to avoid overbaking.
  7. Cool completely at room temperature, then transfer to the fridge for at least 2 hours to chill and fully set.
  8. Before serving, dust with powdered sugar if desired. Cut into 16 squares using a sharp knife, wiping the blade between cuts for clean edges.

Notes

If the crust feels too crumbly, chill the dough for 15 minutes before pressing into the pan. For a more intense lemon flavor, add an extra ½ tablespoon lemon zest. Fold blackberries gently to avoid breaking them down. Sprinkle coarse sugar on crust before baking for extra crunch. Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Frozen blackberries can be used if thawed and drained well.

Nutrition

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

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