Saturday, April 10, 2010

Blackberry Jelly Lemon Bars ~

Probably the biggest success of my cooking for the Resurrection Sunday dinner was adapted from Elissa's Blackberry Jam Almond Bars. I like almond but I like lemon much, much more. If you are more crazy for the almond taste than lemon, be sure and try her recipe.

These were moist and delicious. They had a slight chewy texture and the top/edges were a little bit crispy. And the jelly that I used added a wonderful bit of sweetness in a nice bite ~ next time I make these, and I will be making them again, I'll dot even more jelly around so that I can cut the servings smaller and include jelly in each one.

Blackberry Jelly Lemon Bars
Makes a half sheet of bars

2 sticks unsalted butter at room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
4 eggs
3 cups all-purpose flour
3/4 teaspoon salt
approx. 1 cup blackberry jelly

1 cup powdered sugar
lemon juice as needed to obtain a thick drizzle consistency - probably about 3 tablespoons

Preheat the oven to 350 degrees. Grease a half sheet (13″x18″ rimmed sheet) with butter or nonstick spray.

Cream together butter and sugar with an electric mixer until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and lemon extract. Mix flour and salt together, and slowly add to mixer; mix until just incorporated.

Spread the batter into the prepared pan. Drop teaspoonfuls of jelly evenly over the batter. Bake for 20-25 minutes, or until the edges start to turn golden brown.

Allow to cool, then cut into squares. Whisk together the powdered sugar, and lemon juice, and drizzle over the bars.



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