When I saw these on WishTrish's blog (her own creation), I knew it was something my family would like. I had never thought of putting berries in lemon squares before, but they taste as delish as they look! I think my blackberries were too small because even though I added extra blackberries to it, they still didn't look as berry-y as WishTrish's. Next time I will definitely add more.
You could always just add the berries to your favorite lemon squares recipe or try this lemon lime one. I advise you to grease your pan WELL. My bars stuck to the pan quite a bit.
Trish's Blackberry Lemon Lime Bars
For Shortbread Crust:
1/2 lb. unsalted butter, softened (1 cup)
1/2 c. granulated sugar
2 c. flour
1/8 t. salt
Preheat oven to 350º. Grease well a 9x13-inch pan. Cream butter and sugar until light and fluffy. Combine flour and salt and add to the butter mixture just until blended. Dump dough onto well floured board and gather into a ball. Knead a few times. Flatten dough into greased pan. Bake for 15-20 minutes, or until lightly browned.
For Blackberry Lemon Lime Filling:
4 extra large eggs (5 large)
1 1/2 c. granulated sugar
1/4 c. lime juice
1/2 c. lemon juice
1/3 c. flour
12 extra large blackberries, gently cut in small pieces
Lemon zest, if desired or available
While shortbread dough is baking, begin the filling. Whisk together eggs and sugar well. Add lemon and lime juices, mixing well. Add flour, and zest (if desired). Gently cut berries, but do not add to liquid. When crust is finished browning, remove from oven and immediately pour egg mixture over lemon filling. Drop berry pieces over the surface of the lemon filling. Reduce temperature to 300º and bake an additional 25-35 minutes, or until set when touched with the pad of your finger.
Let cool completely before cutting. Keep refrigerated. Before serving, dust with powdered sugar and garnish with an additional berry and mint leaves.
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