GF Blackberry Lemon Bars / More Posts

ID: Aesthetic picture of lemon halves, blackberries, and some mint leaves on a marble table. Photo courtesy of Vegetarian 'Ventures.

A perfect treat for late summer, this recipe was the result of a happy accident. I was recently tasked with baking some desserts for a retreat and couldn't decide between blackberry cobbler or lemon bars, so I tried to combine them. But then, when I was finally ready to get baking, I had forgotten a key ingredient! I looked up a different recipe for the crust and improvised, skipping a step or two out of personal preference and switching out the flour for my gluten-intolerant guests. In the end, I ended up with something new and addictively delicious! Shout out to The Pioneer Woman and Southern Living Magazine for the inspiration! These bars are a perfect balance of sweet and tart, with the crumbliness of typical lemon bars and the melty moisture of cobbler.

Bake Time: 45min

Prep Time: Approx. 1hr 30min

Servings: Approx. 18

Ingredients

Crust:

2 cups GF Flour (such as Bob's Red Mill or Cup4Cup brand)

1/2 cup White Sugar

1/4 tsp Salt

1 cup (2 sticks) of Salted Butter, cold and cubed

Lemon Curd:

4 Eggs

1 1/2 cups White Sugar

The zest and juice of 3 medium sized lemons (1/2 cup of juice will do if you're using the bottled stuff)

1/4 cup GF Flour

1 tsp Baking Powder

1/4 tsp Salt

Blackberry Filling:

2 cups Fresh Blackberries (frozen is fine)

1/2 cup White Sugar

Assembly

Preheat oven to 350 F.
Line an 8-by-10 inch pan with parchment paper. Fold or cut the edges to fit into the corners. Butter down the parchment paper.
To make the crust, combine all ingredients in a large bowl. Use a food processor, a pastry cutter, a strong fork, or four steak knives taped together (yes, it works) to cut and combine the cold butter cubes until the dough has a pebbly texture.
Press the dough into the pan and bake for 20 minutes or until the edges are golden brown. Once done, set aside to cool slightly while you make the fillings.
For the lemon curd, whisk the eggs, sugar, zest and juice in a large bowl.
In a small bowl, combine the flour, baking powder, and salt. Whisk the dry ingredients in with the wet ingredients. Set aside.
For the blackberry filling, wash your berries and remove any greenery still attached.
In a small saucepan, cook the berries and sugar over medium-high heat. As they get soft, mash with a fork, wooden spoon, or potato masher.
Pour lemon curd evenly over crust. Then, pour and/or spoon blackberry filling over the top, creating a somewhat marbled texture.
Bake for 30 minutes.
Once cooled down enough to touch, use the parchment to remove the goodies from the pan and slice into bars.
Optional: Dust with powdered sugar.
Serve warm or cool with fresh fruit and ice cream and enjoy!

GF Blackberry Lemon Bars

ID: Aesthetic picture of lemon halves, blackberries, and some mint leaves on a marble table. Photo courtesy of Vegetarian 'Ventures.

Bake Time: 45min

Prep Time: Approx. 1hr 30min

Servings: Approx. 18

Ingredients

Crust:

2 cups GF Flour (such as Bob's Red Mill or Cup4Cup brand)

1/2 cup White Sugar

1/4 tsp Salt

1 cup (2 sticks) of Salted Butter, cold and cubed

Lemon Curd:

4 Eggs

1 1/2 cups White Sugar

The zest and juice of 3 medium sized lemons (1/2 cup of juice will do if you're using the bottled stuff)

1/4 cup GF Flour

1 tsp Baking Powder

1/4 tsp Salt

Blackberry Filling:

2 cups Fresh Blackberries (frozen is fine)

1/2 cup White Sugar

Assembly

Preheat oven to 350 F.

Line an 8-by-10 inch pan with parchment paper. Fold or cut the edges to fit into the corners. Butter down the parchment paper.

To make the crust, combine all ingredients in a large bowl. Use a food processor, a pastry cutter, a strong fork, or four steak knives taped together (yes, it works) to cut and combine the cold butter cubes until the dough has a pebbly texture.

Press the dough into the pan and bake for 20 minutes or until the edges are golden brown. Once done, set aside to cool slightly while you make the fillings.

For the lemon curd, whisk the eggs, sugar, zest and juice in a large bowl.

In a small bowl, combine the flour, baking powder, and salt. Whisk the dry ingredients in with the wet ingredients. Set aside.

For the blackberry filling, wash your berries and remove any greenery still attached.

In a small saucepan, cook the berries and sugar over medium-high heat. As they get soft, mash with a fork, wooden spoon, or potato masher.

Pour lemon curd evenly over crust. Then, pour and/or spoon blackberry filling over the top, creating a somewhat marbled texture.

Bake for 30 minutes.

Once cooled down enough to touch, use the parchment to remove the goodies from the pan and slice into bars.

Optional: Dust with powdered sugar.

Serve warm or cool with fresh fruit and ice cream and enjoy!

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