Blackberry Lemon Squares

These Blackberry Lemon Squares make a wonderful treat anytime!

2 1/4 cups all-purpose flour, divided

1/2 cup powdered sugar

1 cup cold butter, cut into pieces

4 eggs

2 cups sugar, divided

2 tsp. lemon zest

1/2 cup fresh lemon juice

1 tsp. baking powder

1/4 tsp. salt

2 cups blackberries

powdered sugar, for garnish

Line bottom and sides of 13 x 9 inch baking pan with heavy-duty aluminum foil, allowing 2-3 inches to extend over sides, lightly grease foil.

Pulse 2 cups flour, 1/2 cup powdered sugar and butter in a food processor 5-6 times or until mixture is crumbly.

Press mixture onto bottom of prepared pan. Bake at 350 degrees for 25 minutes or just until golden.

Whisk together eggs, 1 1/2 cups sugar, lemon zest and juice in a large bowl until blended.

Combine baking powder, salt and remaining flour, whisk into egg mixture until blended.

Pour mixture into prepare crust.

Pulse blackberries and remaining sugar in a food processor 3-4 times or until blended.

Transfer mixture to a small saucepan. Cook over medium-low heat, stirring often, 5-6 minutes for until heated through.

Pour through a fine wire-mesh strainer into a bowl, gently pressing blackberry  mixture with back of a spoon, discard solids.

Drizzle over mixture in pan. Bake at 350 degrees for 30-35 minutes or until filling is set.

Let cool in pan on a wire rack 30 minutes.

Lift from pan onto wire rack, using foil sides as handles, and let cool 30 minutes or until completely cool.

Remove foil and cut into 2 inch squares, sprinkle with powdered sugar.

Makes 2 dozen

 

 

 

 

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