Blackberry Lemon Curd Bars: A Tangy and Sweet Treat!

Preheat your oven to 350°F (175°C).
Grease and line an 8×8-inch square baking pan with parchment paper for easy removal.
Make the Crust:

In a medium bowl, combine the flour, sugar, and salt.
Add the softened butter and mix until the dough starts to come together (you can use a pastry cutter, fork, or your hands).
Press the dough evenly into the bottom of the prepared baking pan.
Bake the crust for 15-18 minutes, or until it turns light golden brown. Once baked, remove from the oven and set aside to cool slightly.
Prepare the Blackberry Lemon Curd:

In a small saucepan, heat the blackberries and sugar over medium heat. Stir occasionally until the berries begin to break down and release their juices.
Once the berries are softened, mash them slightly with a fork or potato masher. Continue cooking for an additional 5 minutes, stirring constantly.
In a separate bowl, whisk together the lemon zest, lemon juice, eggs, and cornstarch (if using).
Gradually add the lemon mixture to the berry mixture in the saucepan, stirring constantly to avoid curdling.
Cook the curd over low-medium heat, continuing to stir until it thickens (about 8-10 minutes).
Once the curd has thickened, remove from the heat and add the butter, stirring until fully incorporated and smooth.
Assemble the Bars:

Pour the blackberry lemon curd over the slightly cooled crust, spreading it evenly with a spatula.
Bake the bars for an additional 20-25 minutes, or until the curd is set and no longer jiggles when you gently shake the pan.
Cool and Serve:

Let the bars cool completely in the pan on a wire rack before removing them using the parchment paper.
Once cooled, cut into squares and dust with powdered sugar, if desired. Garnish with fresh blackberries and a sprinkle of lemon zest for an extra burst of flavor.
Serving and Storage Tips