Lemon and Blackberry Bars

Growing up in England, I had the lovely experience of wild blackberries.   These brambles would grow everywhere and my friends and I would harvest whenever we saw them, without washing, and pop them into our mouths. In fact, they grew along the back hedge of one of the schools I attended and we'd eat them during recess, staining our hands and mouth a delightful purple.

With big, fresh blackberries showing up in the grocery store, I thought I could add these to the standard lemon bar and enjoy two favorite flavors in one bite!  The results - YUM!   The crust is flaky, the lemon bars are zesty with a blackberry surprise and then I had to top it off with a creamy cheesecake topping.   Dessert is served!

Lemon and Blackberry Bars

Crust Ingredients:

• 1 C butter
• 1/2 C sugar
• 2 C flour
• 1 t salt

Lemon Ingredients:

• 4 eggs
• 1 1/2 C sugar
• 1/2 C flour
• juice of 4 lemons
• zest of 2 lemons
• 1 C blackberries

Cheescake Topping Ingredients:

• 1 pkg cream cheese, softened
• juice of 1 lemon
• 1/3 C powdered sugar
• zest of 1 lemon

Directions:   Heat over to 350 degrees.   Grease bottom of an 8x8 pan and set aside.   In a medium bowl, blend together butter, sugar, flour and saltl.   Press into pan and bake for 12 minutes.

In a large bowl, mix together the sugar and flour then whisk in the eggs and lemon juice.   Pour over the hot, baked crust.   Add the lemon zest and blackberries and bake for 25 minutes.   Cool.

In a separate bowl, beat the cream cheese until smooth.   Add the lemon juice and powdered sugar and beat until silky, about 4 minutes.   Spread this onto the cooled bars and sprinkle the lemon zest on top as a garnish.  Chill in refrigerator for about 1 hour before serving.   Chilling makes them easier to cut.  They won't last long...