Buttery shortbread crust, zesty lemon filling and blackberry swirl — bright, balanced bars for tea or gatherings.
# What You Need:
→ Shortbread crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 teaspoon fine salt
→ Blackberry swirl
05 - 1 cup fresh or frozen blackberries
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon fresh lemon juice
→ Lemon filling
08 - 1 1/2 cups granulated sugar
09 - 1/4 cup all-purpose flour
10 - 4 large eggs
11 - 2/3 cup freshly squeezed lemon juice (about 3–4 lemons)
12 - Zest of 2 lemons
# Step-by-Step:
01 - Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, cream the softened butter and 1/2 cup sugar until light and fluffy; add 2 cups flour and 1/2 teaspoon salt and mix until a cohesive dough forms.
03 - Press the dough evenly into the prepared pan to form a uniform layer and bake 18–20 minutes, or until the edges are lightly golden; remove from oven and set aside.
04 - Combine 1 cup blackberries, 2 tablespoons sugar and 1 teaspoon lemon juice in a small saucepan; cook over medium heat, mashing occasionally, until thickened, about 5 minutes. Press through a fine-mesh sieve to remove seeds and set the purée aside to cool.
05 - In a large bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour. Add the eggs, 2/3 cup lemon juice and lemon zest and whisk until smooth and fully combined.
06 - Pour the lemon mixture over the warm pre-baked crust. Drop spoonfuls of the cooled blackberry purée over the filling and use a knife or toothpick to swirl gently, creating a marbled pattern.
07 - Return the pan to the oven and bake 20–22 minutes more, until the center is just set and the surface appears slightly matte.
08 - Allow the bars to cool completely in the pan, then refrigerate at least 2 hours before lifting out using the parchment overhang and slicing into 16 bars. Dust with powdered sugar if desired.
