Preheat the Oven:
Set oven to 350°F (175°C). Line an 8×8-inch pan with aluminum foil and grease with melted butter.
Prepare the Blackberry Puree:
Wash and blend blackberries until smooth. Strain to remove seeds, aiming for 3/4 cup of puree.
Make the Shortbread Crust:
Combine flour, sugar, and salt. Mix in melted butter until no flour is visible.
Press mixture into the pan and bake until golden (18-22 mins).
Cook the Blackberry Lemon Curd:
While the crust bakes, heat blackberry puree, lemon juice, and sugar to a simmer.
Add eggs, egg yolks, and butter, cooking until thickened (190°F). Strain and pour over baked crust.
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