Fresh Blackberry Lemon Bars with Zesty Glaze
These fresh blackberry lemon bars feature a buttery, crumbly crust topped with a tangy lemon custard and juicy blackberries, finished with a bright, zesty lemon glaze. Perfect for a quick, easy, and refreshing dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 9 to 12 bars (about 12 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ⅓ cup (40g) powdered sugar
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- ¼ cup (32g) all-purpose flour
- ¼ cup (60ml) freshly squeezed lemon juice (about 2 large lemons)
- 1 tablespoon finely grated lemon zest
- 1 cup (150g) fresh blackberries
- ½ cup (60g) powdered sugar (for glaze)
- 1 tablespoon lemon juice (freshly squeezed, for glaze)
- ½ teaspoon lemon zest (for glaze)
- Pinch of salt (optional, for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a mixing bowl, cream together ½ cup softened unsalted butter and ⅓ cup powdered sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Add 1 cup flour and ¼ teaspoon salt, mixing on low speed until dough just comes together. It should be crumbly but hold when pressed.
- Press dough evenly into the prepared pan using fingers or the bottom of a flat measuring cup. Bake for 18-20 minutes or until edges are golden brown.
- While crust bakes, whisk together 3 large eggs, 1 cup granulated sugar, and ¼ cup flour in a medium bowl until smooth and slightly thickened.
- Stir in ¼ cup freshly squeezed lemon juice and 1 tablespoon lemon zest.
- Gently fold in 1 cup fresh blackberries, being careful not to crush them.
- Pour filling over the hot crust and bake for 20-25 minutes more, until filling is set but still jiggles slightly in the center.
- Remove from oven and cool completely on a cooling rack. Then refrigerate for at least 2 hours to fully set.
- In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon lemon juice, ½ teaspoon lemon zest, and a pinch of salt until smooth. Adjust consistency with more lemon juice or powdered sugar if needed.
- Drizzle glaze evenly over chilled bars. Use parchment overhang to lift bars from pan and slice into 9 or 12 squares with a sharp knife, wiping knife between cuts for neat edges.
Notes
Chill bars for at least 2 hours before glazing and slicing to ensure clean cuts. Be gentle when folding in blackberries to avoid crushing and muddying the filling. Use softened butter, not melted, for a tender crust. Adjust glaze thickness by adding more lemon juice or powdered sugar as needed. Frozen blackberries can be used if thawed and drained well. For gluten-free, substitute almond flour for all-purpose flour. For vegan, replace butter with coconut oil and eggs with flax eggs.
Nutrition
- Serving Size: 1 bar (if sliced int
- Calories: 180
- Sugar: 17
- Fat: 9
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
Keywords: blackberry lemon bars, lemon bars, blackberry dessert, lemon glaze, spring dessert, easy lemon bars, homemade lemon bars, fresh berries dessert