Blackberry Lemon Bars

~Terri

I am not sentimental about Valentine’s Day, but this year as I prepared blackberry lemon bars for the first time, I started remembering my childhood and the times I spent with my cousins on my grandparent’s farm.  We spent many hours outside running and playing in the fields and pine forests on their property.  We knew where to find the wild blackberries and our fingers would be stained purple from plucking the tender berries off of the vines.

We never gathered blackberries for desserts, we just gobbled them up as we played.  It was a perfect life for us during those times of freedom; I wish that every child could have innocent, care-free days like that.

These blackberry lemon bars are sweet and tart with a beautiful blending of blackberry and lemon flavors.  The tender, buttery crust is the perfect foil and I like for my last bite to be mostly crust.  You don’t have to cut the bars into heart shapes, of course; they are best served cut into squares.

Print Recipe

Blackberry Lemon Bars

Traditional Lemon Bars are given a flavor boost with a sweetened blackberry puree.

Prep Time20 minutes mins

Cook Time1 hour hr

Cool Time1 hour hr

Total Time2 hours hrs 20 minutes mins

Servings: 0

Author: Terri @ that's some good cookin'

Ingredients

For the Crust

• 2 1/4 cups all-purpose flour divided
• 1/2 cup powdered sugar
• 1 cup cold butter cut into pieces

For the Filling

• 4 large eggs
• 1 1/2 cups granulated sugar
• 2 teaspoons lemon zest
• 1/2 cup fresh lemon juice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups fresh blackberries
• 1/2 cup granulated sugar

Finishing

• Powdered sugar
• Garnish: fresh mint and blackberries

Instructions

For the Crust

• Preheat oven to 350°. Using a large piece heavy-duty aluminum foil, line the bottom and sides of a 13- x 9-inch pan. Allow 2 to 3 inches to extend over sides; lightly grease foil.
• In a food processor, pulse 2 cups flour, powdered sugar, and butter until mixture is crumbly, about 5 or 6 times. Press mixture into the bottom of the prepared pan.
• Place the pan on an oven rack one-third up from bottom of oven. Bake the crust for 25 minutes or just until golden brown.

For the Filling

• In a large bowl, whisk together eggs, sugar, lemon zest and lemon juice until blended.
• In a small bowl, combine the remaining 1/4 cup flour, baking powder, and salt. Add to egg mixture and whisk until blended. Pour mixture evenly over prepared crust.
• Add the blackberries and 1/2 cup white, granulated sugar to a food processor. Pulse 3 to 4 times or until blended.
• Add the blackberry mixture to a small saucepan. Over medium-low heat, cook stirring frequently 5 to 6 minutes or until heated.
• Place a fine, wire-meshed strainer over a medium bowl. Pour the blackberry mixture into the strianer. Using the back of a spoon, gently press the mixture against the wire mesh. Discard solids.
• Drizzle the blackberry mixture over the lemon mixture in pan. Bake at 350° on middle oven rack 30 to 35 minutes or until filling is set.
• Remove pan from oven and place on a wire rack to cool, 30 minutes. Using the overhanging foil sides as handles, lift the contents from the pan and place onto wire rack. Allow to cool completely, at least 30 minutes.

Finishing

• Transfer cooled, uncut bars to a cutting board. Cut into 24 (2-inch x 2-inch) squares. Remove from foil. Dust with powdered sugar. Garnish, if desired, with mint leaves and blackberries.

Notes

Recipe by Southern Living, June 2008