When summer hits, I am a citrus girl through and through. So, lemon bars are right up my alley. This spin on a classic lemon bar is perfect for every summer get-together or even just because. The sweetness of the blackberries effortlessly marry into the sweet, tart, and floral notes of our Lemon Lavender Sugar. They will be a crowd pleaser, no doubt!
Ingredients
For the Crust
- 4 oz Butter, melted and slightly cooled
- 1/4 C Calicutts Vanilla Bean Sugar Blend
- 1 C All purpose flour
- Pinch of sea salt
- 1 Egg white
For the Filling
- 8oz Blackberries
- 1/4 C + 3 Tbsp Calicutts Lemon Lavender Sugar Blend, divided
- 1/2 C Sugar, granulated, divided
- 2 Tbsp All purpose flour
- 2 lemons, juiced (1/4 C) and zested (2 tsp)
- 1/8 tsp Baking powder
- 1 Egg yolk, room temperature
- Powdered sugar
Directions
- Preheat oven to 400 degrees and line a 9 x 9 baking dish with foil.
- Toss blackberries with 2 Tbsp granulated sugar and 1 Tbsp Lemon Lavender Sugar. Place in lined baking dish and bake for 20 minutes, stirring halfway through.
- Reduce oven to 350 degrees. Lightly butter previously used pan and line with parchment and butter (lightly) paper.
- With a stand mixer start the crust, cream together butter and sugar until fluffy. Add remaining crust ingredients until incorporated. Dough will be crumbly, but should stay together when pressed.
- Place in bottom of baking dish, pressing evenly. Brush with egg white and bake for 20 minutes until lightly brown. Remove from oven.
- While shortbread crust is baking, in a mixing bowl, whisk remaining sugar, flour, baking powder and lemon zest. When well mixed, add egg yolk and whisk until well incorporated. Whisk in lemon juice and 1/3 C of blackberry juice.
- Pour over cooked shortbread and cook an additional 20-22 minutes until the center is just barely jiggling. Remove and let cool completely in the baking dish on a wire rack.
- Refrigerate at least 2 hours, preferably overnight. Sprinkle with powder sugar, cut into 9 squares and serve.