Blackberry Lemon Bars

 

1 C. unsalted butter, softened

3 1/2 C. plus 2 T. granulated sugar, divided

2 T., plus 1 tsp. fresh lemon zest, divided

3 C. (13 oz.) all purpose flour, divided

1/4 tsp. salt

2 tsp. cornstarch

1 1/4 C. freshly squeezed lemon juice, divided

1 C. fresh or frozen (thawed and drained) blackberries

7 large eggs

Powdered sugar for sprinkling

 

Preheat the oven to 350 degrees F and lightly oil a 9 inch by 13 inch baking pan. In a large bowl, combine the butter, 1/2 C. of the sugar, and 1 tsp. of the lemon zest. Beat with an electric mixer on medium until light and fluffy, about 2 minutes. In a medium bowl, whisk together 2 C. of the flour and the salt. Add this mixture to the butter mixture and stir by hand until just combined. Press the dough into the bottom of the prepared baking pan, and refrigerate for 15 minutes. Remove the pan from the refrigerator and bake for 15 to 20 minutes, until lightly browned. Let cool on a wire rack. To make the blackberry sauce, combine 2 T. of the granulated sugar, the cornstarch, and 1/4 C. of the lemon juice in a small saucepan. Whisk to blend. Add the blackberries and cook over medium heat, stirring constantly while mashing the berries with the back of a wooden spoon. Let the mixture simmer until it slightly thickens, 6 to 7 minutes. Strain the mixture through a wire mesh strainer into a clean bowl. Discard any solids and reserve the sauce. To make the filling, whisk together the eggs, the remaining 3 C. of granulated sugar, the remaining 2 T. of lemon zest, and remaining 1 C. (4.33 oz.) of flour. Gradually add the remaining 1 C. of lemon juice and whisk until combined. Pour the mixture over the cooled crust. Dollop the berry sauce over the filling. Drag a toothpick or chopstick through the sauce to create swirls. Place the pan into the preheated oven and bake until the filling is set, 30 to 35 minutes. Remove from the oven and cool on a wire rack. Sprinkle the top with the powdered sugar and cut into bars. Keep leftovers in the refrigerator.

 

Servings: 24
Serving Size: 1 bar (1/24 of pan)

Calories: 268
Fat: 9 g
Fiber: 1 g
Protein: 4 g