These blackberry lemon squares are a delightful mix of sweet and tart! With a buttery crust and a zesty lemon filling topped with juicy blackberries, they are simply irresistible.
I love how the bright flavors brighten up any day! Just grab one for a tasty treat, but beware—the kids might ask for seconds—or thirds! 😄
Making these is easy. You just bake the crust, pour in the lemon filling, and sprinkle the blackberries on top. It’s like sunshine on a plate!
Key Ingredients & Substitutions
Butter: Unsalted butter gives great control over the salt levels in the crust. If you’re in a pinch, use margarine or coconut oil—just note it may alter the flavor slightly.
Blackberries: Fresh blackberries make the filling vibrant and juicy. If you can’t find them, raspberries or blueberries work well too, or even a mix of mixed berries!
Sugar: Granulated sugar is used throughout the recipe. For a healthier option, you could try using coconut sugar or honey, but adjust the quantities since those sweeteners vary in sweetness.
Egg Whites: These are crucial for the meringue. For a vegan version, you can use aquafaba (the liquid from canned chickpeas) for similar results. Use about 3 tablespoons of aquafaba for each egg white.
How Do I Get My Meringue to Be Perfectly Stiff?
Getting your meringue right can be tricky. Start by making sure your mixing bowl and tools are clean and dry—any grease can stop your egg whites from whipping up. Add cream of tartar while beating the egg whites to help stabilize them.
- Beat egg whites until soft peaks form, then gradually add sugar, ensuring it’s dissolved well for a smooth texture.
- Continue beating until stiff peaks form and the mixture looks glossy. This means it’s ready to go on top!
How to Make Blackberry Lemon Squares
Ingredients You’ll Need:
For The Crust:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For The Blackberry Lemon Filling:
- 3 cups fresh blackberries (reserve a few for garnish)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest (plus extra for garnish)
For The Meringue Topping:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
For Garnish:
- Powdered sugar, for dusting
- Lemon zest strips
How Much Time Will You Need?
This delicious recipe will take about 15 minutes for preparation and approximately 35 to 40 minutes for baking. Allow for some cooling time, too! In total, expect to spend about 1 hour and 15 minutes from start to finish, plus time for cooling if you want to serve it right away.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easier cleanup later.
2. Make the Crust:
In a large bowl, cream together the softened butter and ½ cup of granulated sugar. Use a mixer or a whisk until the mixture is light and fluffy. Then, gradually mix in the flour and salt until a soft dough forms. Press this dough evenly into the bottom of your prepared pan.
3. Bake the Crust:
Put the pan in the oven and bake the crust for about 20-25 minutes or until it’s lightly golden around the edges. Once done, take it out and let it cool slightly while you prepare the filling.
4. Make the Blackberry Lemon Filling:
In a medium saucepan, combine the blackberries, 1 cup of sugar, cornstarch, lemon juice, and lemon zest. Cook this mixture over medium heat while stirring frequently. You want the mixture to thicken and the berries to break down, which should take about 8-10 minutes. Once thickened, remove it from the heat and let it cool a bit.
5. Assemble the Layers:
Pour the blackberry lemon filling evenly over the pre-baked crust, spreading it out gently to cover the entire base.
6. Prepare the Meringue Topping:
In a clean bowl, beat the egg whites and cream of tartar on medium speed until you reach soft peaks. Gradually add in the 6 tablespoons of sugar while continue to beat, until stiff, glossy peaks form. This means your meringue is ready!
7. Top the Filling:
Spoon or pipe the meringue over the blackberry filling, making sure to spread it gently so that it covers the top.
8. Bake the Meringue:
Return the pan to the oven and bake for another 10-15 minutes or until the meringue is set and lightly browned on top. Keep an eye on it so it doesn’t burn!
9. Cool the Squares:
Take the pan out of the oven and let it cool completely on a wire rack. This is important so the layers can set properly before cutting.
10. Dust and Garnish:
Once cooled, dust the top with powdered sugar and garnish with lemon zest strips and any reserved blackberries for a lovely presentation.
11. Serve:
Cut into squares and enjoy these delightful treats! If you have any leftovers, store them in the refrigerator.
Enjoy your fresh, tangy, and sweet Blackberry Lemon Squares with their airy meringue topping!
Can I Use Frozen Blackberries in This Recipe?
Yes, you can use frozen blackberries! Just be sure to thaw them completely and drain any excess liquid before adding them to the filling. This will help prevent your filling from becoming too watery.
How Should I Store Leftover Blackberry Lemon Squares?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep them fresh, it’s best to avoid stacking them on top of each other directly.
Can I Make the Crust and Filling Ahead of Time?
Absolutely! You can prepare the crust and filling a day in advance. Simply store the baked crust at room temperature and keep the filling in the fridge until you’re ready to assemble and bake with the meringue.
What if My Meringue Doesn’t Peak Properly?
If your meringue isn’t forming stiff peaks, ensure your mixing bowl and beaters are completely clean and dry. Even a small amount of fat or grease can prevent it from whipping up properly. Adding a little bit of cream of tartar can also help stabilize the egg whites for better results.
