Lemon Bars With Blackberry Drizzle

Our kids love lemon, so it’s a go-to flavor profile whenever I’m considering what dessert I should make. You might remember us making lemonade cake a while back! Well, this time we decided to make lemon bars with an added treat – blackberry drizzle.

These lemon bars are perfect for spring & summer – they’re light, bright, and cold. They’re easy to whip up, too!

Ingredients:

Crust:

• 1 cup butter, softened
• 2 cups all-purpose flour
• 1/2 cup sugar

Filling:

• 4 eggs
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 2/3 cup lemon juice
• Zest of 1 lemon

Drizzle:

• 1 small container of blackberries
• 3 tablespoons sugar
• 2 teaspoons corn starch
• 1/2 cup water

Directions:

1. Preheat oven to 350 degrees.
2. Mix softened butter, 2 cups flour and 1/2 cup sugar together in a medium bowl. I used a pastry cutter to do this pretty easily – you want your mixture to look sandy so you know the butter is distributed evenly. Press into the bottom of an ungreased 9×13 inch dish (I used a ceramic dish for mine).
3. Bake the crust for 20 minutes in the preheated oven, or until lightly golden. Remove the crust and let it cool.
4. In another bowl (larger than a cereal bowl), mix together 1 1/2 cups sugar and 1/4 cup flour. Mix in the eggs, lemon juice, and lemon zest. Pour over the baked crust.
5. Bake for 20 minutes. While they’re baking, put your blackberries, sugar, corn starch and water in a small pot on the stove over medium heat. Stir periodically and cook for about 10 minutes, or until the blackberries start to break down. You could use an immersion blender if you’d like to help out the process. Pour the mixture over a fine strainer into a bowl to let it cool and get out the seeds.
6. Let your bars cool for about 10 minutes, then put your blackberry drizzle into a ziploc baggie and snip a tiny hole in the corner. At a 45 degree angle, drizzle the mixture back and forth across your bars.
7. Refrigerate your bars for 2 hours or overnight before cutting into squares and serving. They’re pretty great warm, too, though… not that I got impatient and sampled them right away, or anything.

As always, I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondaysstarted and how to link up!

Be sure to check out each of their Mini Chef posts – and we would love it if you would share your Mini Chef posts ( this can be a kid-friendly recipe, or a recipe you made with your kiddo) with us each week, too!

Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen.

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