Kevin Humphreys and Wes Hamilton's blackberry lemon bars make for the most delicious addition to your fancy summer picnic. The sweetness of the berries offsets the tartness of the lemon filling, resulting in the perfect after dinner treat. One taste and I guarantee your guest will be begging for the recipe! Plus, look how cute they are!
Blackberry Lemon Bars
|FOR THE GRAHAM SABLE||3 ounces melted butter, cooled|
|5 ¾ cups graham cracker crumbs||1 cup granulated sugar|
|1 teaspoon salt||2 cups all-purpose flour|
|8 eggs||FOR THE LEMON FILLING|
|4 eggs||14 ounces granulated sugar|
|1 ounce all-purpose flour||5.5 fluid ounces lemon juice|
|2.5 fluid ounces milk||1 teaspoon lemon zest|
|2 ounces 10x confectioners sugar||¼ teaspoon salt|
|FOR THE TOPPING||Blackberries cut in half, to taste|
|½ cup honey||¼ cup water|
|Rosemary, to taste|
FOR THE GRAHAM SABLE
Combine all ingredients in a mixing bowl and mix just until blended. Place finished dough in cooler and let rest for one hour.
Remove dough from cooler, roll out to ¼-inch thickness, place in pan, dock and bake at 325 F until golden brown. Let sable cool.
FOR THE LEMON FILLING
Whip eggs and granulated sugar until pale. Sift flour and fold into mixture, add liquids and zest, sift 10x sugar and salt, and fold into mixture. Pour on top of cooled sable.
Bake at 325 F until set. Remove from oven and let set.
FOR THE TOPPING
Bring the water and honey to a boil, add rosemary and let infuse for 5 minutes. Strain and let cool. Cut the blackberries in half, then cut the lemon bars and top with blackberry halves. Glaze with infused honey.