Lemon Blackberry Dessert

This Lemon Blackberry Dessert is the ultimate summer treat, combining sweet, tangy, and salty flavors in every bite. With a crunchy pretzel crust, a rich cream cheese lemonade filling, and a luscious blackberry topping, this dessert offers a perfect balance of textures and flavors. Whether you’re serving it at a picnic, barbecue, or family gathering, it’s sure to be a hit!

Why You’ll Love This Recipe

• Perfect Summer Flavor – The combination of lemon and blackberry is refreshing and bright.
• Sweet and Salty Balance – The pretzel crust adds a unique contrast to the creamy filling.
• Easy to Make – Simple ingredients and steps make this a great recipe for any skill level.
• Great for Gatherings – Serves 8 and can be made ahead for convenience.
• No-Bake Option – The crust can be baked or kept as a no-bake alternative.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pretzel Crust

• 2 ½ cups coarsely crushed pretzels
• ⅔ cup light brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• ¾ cup butter, melted

Lemon Filling

• 5 ounces evaporated milk
• 3.4 ounces instant lemon pudding and pie filling
• 16 ounces (two 8-ounce packages) cream cheese
• ¾ cup frozen lemonade concentrate

Blackberry Topping

• 3 cups blackberries, divided
• ⅓ cup sugar
• 3 teaspoons lemon juice
• 7 tablespoons water, divided
• 2 tablespoons cornstarch

Directions

Prepare the Pretzel Crust

1. Preheat the oven to 350°F and lightly grease a 7×11-inch baking dish.
2. Crush the pretzels into small pieces using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
3. In a large bowl, mix the crushed pretzels, brown sugar, flour, and vanilla extract.
4. Melt the butter and stir it into the pretzel mixture until well combined.
5. Spread the mixture evenly into the prepared baking dish, pressing it down to form a firm crust. Reserve ½ cup of the mixture for topping.
6. Bake for 10 minutes, then allow it to cool completely.

Make the Lemon Filling

1. In a medium bowl, whisk together the evaporated milk and lemon pudding mix until thickened.
2. In a separate large bowl, beat the cream cheese until smooth.
3. Add the frozen lemonade concentrate and continue to mix until well incorporated.
4. Fold in the prepared pudding mixture and stir until smooth and creamy.
5. Spread the lemon filling evenly over the cooled pretzel crust.

Prepare the Blackberry Topping

1. In a saucepan, combine 2 cups of blackberries, sugar, lemon juice, and 5 tablespoons of water. Bring to a simmer over medium heat, stirring occasionally.
2. In a small bowl, mix the remaining 2 tablespoons of water with the cornstarch to create a slurry.
3. Slowly add the cornstarch mixture to the saucepan, stirring constantly until the blackberry sauce thickens.
4. Remove from heat and let cool slightly. Stir in the remaining 1 cup of blackberries.
5. Pour the blackberry topping over the lemon filling, spreading it evenly.

Finish and Chill

1. Sprinkle the reserved ½ cup of pretzel mixture over the top.
2. Cover and refrigerate for at least 4 hours or until fully set.
3. Slice and serve chilled.

Servings and Timing

• Servings: 8
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 35 minutes

Variations

• Graham Cracker Crust – Swap the pretzel crust for a traditional graham cracker crust for a sweeter base.
• Mixed Berry Topping – Use a combination of raspberries, blueberries, and blackberries for a mixed berry twist.
• No-Bake Version – Skip baking the pretzel crust and simply press it into the dish before adding the filling.
• Lemon Zest Garnish – Add a sprinkle of lemon zest on top for an extra citrusy boost.
• Nutty Crunch – Mix chopped pecans or almonds into the pretzel crust for added texture.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This dessert can be frozen for up to 2 months. Wrap it tightly and thaw in the refrigerator before serving.
• Serving Tip: For best results, let the dessert sit at room temperature for 10-15 minutes before slicing.

FAQs

1. Can I make this dessert ahead of time?

Yes! You can prepare it a day in advance and keep it chilled until ready to serve.

2. Can I use fresh lemon juice instead of lemonade concentrate?

Lemonade concentrate adds a more intense flavor, but you can use fresh lemon juice mixed with a little sugar to taste.

3. How do I keep the pretzel crust from getting soggy?

Baking the crust helps it stay crisp, but if making a no-bake version, chill it well before adding the filling.

4. Can I use frozen blackberries instead of fresh?

Yes, but thaw and drain them first to avoid excess liquid in the topping.

5. What’s the best way to crush the pretzels?

A food processor works best, but a rolling pin and plastic bag also do the trick. Aim for small pieces, but not fine crumbs.

6. Can I use regular milk instead of evaporated milk?

Evaporated milk makes the filling creamier, but whole milk or half-and-half can be used as a substitute.

7. Is this dessert overly sweet?

It has a balanced sweetness thanks to the tart lemon and blackberries. You can adjust sugar levels to your preference.

8. What kind of pan works best for this dessert?

A 7×11-inch baking dish is ideal, but an 8×8-inch pan can also be used for a thicker dessert.

9. Can I make this dessert gluten-free?

Yes! Use gluten-free pretzels or swap the crust for a gluten-free graham cracker base.

10. Can I add whipped cream on top?

Absolutely! A dollop of whipped cream adds a light and creamy finishing touch.

Conclusion

This Lemon Blackberry Dessert is a perfect combination of tart, sweet, and salty flavors, making it a standout summer treat. With its crunchy pretzel crust, creamy lemonade filling, and fresh blackberry topping, it’s a dessert that’s both refreshing and satisfying. Whether you’re making it for a gathering or simply treating yourself, this easy-to-make dessert is sure to be a favorite!

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