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Flavorful Blackberry Lemon Bars Recipe Easy Homemade Shortbread Crust

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These blackberry lemon bars feature a buttery shortbread crust with a bright, tangy blackberry lemon filling, balancing tartness and sweetness perfectly in a simple, homemade dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (300g) fresh blackberries (thawed if frozen)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer or by hand.
  2. Gradually mix in 2 cups all-purpose flour and 1/4 teaspoon salt until dough is crumbly but holds when pressed. Add a teaspoon or two of cold water if too dry.
  3. Press dough evenly into a 9×13-inch baking pan. Bake for 18-20 minutes until edges are light golden brown. Remove and let cool slightly; keep oven on.
  4. In a medium bowl, whisk 3 large eggs and 1 cup granulated sugar until frothy. Add 1/4 cup all-purpose flour, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract; stir gently.
  5. Lightly mash 2 cups fresh blackberries and fold into lemon mixture carefully to keep some chunks.
  6. Pour filling over cooled crust and bake for 25-30 minutes until filling is set and edges puff and turn golden.
  7. Cool bars completely at room temperature, then refrigerate at least 2 hours to firm up.
  8. Slice with a sharp knife wiped clean between cuts. Optionally dust with powdered sugar or garnish with fresh berries and lemon zest.

Notes

Use fresh lemon juice and zest for best flavor. If crust bubbles during baking, poke holes with a fork. Chill bars thoroughly before slicing for clean cuts. Frozen blackberries can be used if thawed and drained. For vegan version, substitute butter with plant-based margarine and eggs with flax eggs plus cornstarch slurry.

Nutrition

Keywords: blackberry lemon bars, shortbread crust, homemade dessert, easy lemon bars, berry dessert, summer dessert, tangy lemon bars

Find it online: https://tastytuck.com/flavorful-blackberry-lemon-bars-recipe-easy-homemade-shortbread-crust/