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Blackberry Lavender Lemon Bars | Love and Olive Oil
Tart and sweet, fruity and floral, these blackberry lavender lemon bars are the perfect summery treat for lemon lovers everywhere! The classic lemon bar gets leveled up with ripe summer blackberries and a hint of lavender for a uniquely floral twist and gorgeous pink color. The lavender flavor is very subtle. I'm talking subtle enough
Rezept
Zubereitungszeit ca. 180 MinutenKochzeit ca. 45 Minuten
Zutaten:
- ½ cup (1 stick) unsalted butter (at room temperature)
- ¼ cup granulated sugar
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- pinch fine sea salt
- 8 oz blackberries
- 2 tablespoons granulated sugar
- 2 teaspoons dried culinary lavender
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons finely grated lemon zest (from 1 large or 2 small lemons)
- ⅛ teaspoon baking powder
- ¼ cup fresh lemon juice (from 2 juicy lemons)
- ½ teaspoon vanilla bean paste or extract
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- non-melting or powdered sugar (for topping)
Arbeitsschritte:
- Preheat oven to 400 degrees F. Line a small baking dish with foil. Toss blackberries with sugar and lavender in baking dish. Bake for about 20 minutes, stirring once half way through, until berries are falling apart and their juices are bubbling. Let cool slightly, then pour through a fine mesh sieve to strain out the solids and seeds. You should have about 1/3 cup of juice. Set aside to cool completely.
- Reduce oven to 350 degrees F. Lightly butter an 8-inch-square baking pan (do not use uncoated aluminum for this recipe); line bottom and sides with parchment paper and lightly butter parchment.
- In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until fluffy. Add flour, cornstarch, and salt and mix until incorporated. Dough will be crumbly, but should come together if you squeeze it between your fingers. Dump into prepared baking pan and press evenly into the bottom, lightly flouring your hands as needed if it starts sticking. If desired, brush a thin layer of egg white over the top of the crust (use the leftover egg white from the yolk called for in the filling). Baking it with a light egg white wash will help keep the crust from getting soggy.
- Bake for 20 minutes or until top is matte and puffed and edges are just starting to brown. Remove from oven.
- While shortbread is baking, in a mixing bowl, whisk together sugar, flour, baking powder, and lemon zest until evenly mixed. Add eggs and egg yolk and whisk until incorporated. Whisk in lemon juice, vanilla, and 1/3 cup of blackberry juice. If desired, skim off the top layer of foam.
- Pour lemon mixture over hot shortbread, then return to the oven and bake for an additional 20 to 22 minutes or until edges are set and center is just barely jiggly. Remove from oven and set pan on a wire rack to cool completely. For easier slicing, refrigerate at least 2 hours or overnight, then lift bars out of pan using parchment paper as handles, and cut into 9 even squares, then diagonally in half to form triangles.
- Dust liberally with powdered or non-melting sugar just prior to serving. For slightly more lavender flavor, mix the powdered sugar with more dried lavender, crushing it a bit between your fingers to infuse the sugar with flavor, then sift through a fine mesh sieve over top of bars.
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