Blackberry Meringue Bars

Preparation

Step 1
Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper, by taking large pieces of large parchment paper and folding it lengthwise so it is 8 inches wide. Fit one sheet on the bottom of the pan, pushing it into the corners and up the sides (overhang will help in removal of baked bars). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Brush the parchment with melted butter.

Step 2
Wash the blackberries and process them in a food processor. Pour the pureed berries into a fine mesh strainer and use the back of a large spoon to push the berries through a strainer. You should have about 3/4 cup of seedless blackberry puree.

Step 3
Juice the lemons until you have ½ cup of lemon juice.

Step 4
Separate the eggs. Place the egg yolks in a container and add the two whole eggs. Refrigerate the egg whites until ready to make the meringue topping.

For the Shortbread

Step 1
Whisk the flour, sugar, ground cinnamon, and salt together until combined. Add the melted butter and combine with the dry ingredients until no specks of flour remain.

Step 2
Press the dough into the pan and bake until the edges are golden brown, and center is light brown, 18-22 minutes. Remove it from the oven and reduce the oven temperature to 325°F.

For the Blackberry Lemon Curd

Step 1
While the shortbread is baking, make the blackberry curd. Combine ¾ cup of blackberry puree with ½ cup of lemon juice in a 3-quart non-reactive saucepan.

Step 2
Add 1 cup of the sugar and whisk to combine. Taste the mixture and depending on desired sweetness add additional sugar.

Step 3
Place a medium bowl with a fine mesh strainer next to the stove. Add the whole eggs, egg yolks, and butter to the saucepan. Place the pan over medium-low heat. Stir constantly with a whisk, until the mixture is thick enough to coat the back of a wooden spoon and registers 190°F with an instant-read thermometer.

Step 4
Strain the curd through the fine mesh strainer into the bowl. Pour the warm curd over the warm shortbread crust.

Step 5
Bake the bars for the 15 minutes in the 325°F oven until the edges of the curd filling are set and slightly puffed up. The center will still be jiggly.

Step 6
Remove it from the oven, let it cool to room temperature and then refrigerate for 2 hours. The bars are easier to cut if the curd has chilled.

For the Meringue Topping

The meringue topping is optional, but a very tasty contrast with the tartness of the blackberry lemon curd.
Step 1
Bring water to a boil and then reduce it to medium low heat. Place the egg whites, sugar, and salt in the bowl of a stand mixer and set over the pan of simmering water.

Step 2
Whisk until the mixture reaches 165°F then immediately put the bowl on the stand mixer, attach the whisk attachment and whip at high speed until the mixture is cool and the whites hold stiff peaks, about 5-7 minutes.

Step 3
Place the meringue in an 18-inch pastry bag with a star or round pastry tip.

Blackberry Meringue Bars Assembly

Step 1
Cut the bar into 9 pieces, 2-1/2 x 2-1/2 inches each.

Step 2
Using the pastry bag of meringue, decorate the tops of the blackberry bars. Enjoy immediately for best flavor!

Storage

The bars (without the meringue topping) can be stored in the refrigerator for up to 3 days. Once the meringue is added the bars should be consumed immediately for the best flavor but can be stored in the refrigerator for up to 1 day.

Notes:

If you’re making the bars for a party, the blackberry curd can be made up to a week in advance. And if you to make extra, the curd can be frozen for up to year in a freezer-safe container.