Blackberry Lemon Bars Recipes

Steps:

• Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• Pulse 2 cups flour, 1/2 cup powdered sugar, and 1 cup butter in a food processor 5 to 6 times or until mixture is crumbly. Press mixture onto bottom of prepared pan.
• Bake at 350° on an oven rack one-third up from bottom of oven 25 minutes or just until golden brown.
• Whisk together eggs and next 3 ingredients in a large bowl until blended.
• Combine baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture until blended. Pour lemon mixture into prepared crust.
• Pulse 2 cups blackberries and 1/2 cup granulated sugar in a food processor 3 to 4 times or until blended. Transfer mixture to a small saucepan.
• Cook over medium-low heat, stirring often, 5 to 6 minutes or until thoroughly heated. Pour through a fine wire-mesh strainer into a bowl, gently pressing blackberry mixture with back of a spoon; discard solids.
• Drizzle over lemon mixture in pan.
• Bake at 350° on middle oven rack 30 to 35 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes.
• Lift from pan onto wire rack, using foil sides as handles, and let cool 30 minutes or until completely cool. Remove foil, and cut into 24 (2-inch) squares; sprinkle with powdered sugar. Garnish, if desired.

Steps:

• HEAT oven to 325 degrees F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
• SPRINKLE mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
• SPRAY 13 x 9-inch baking pan with no-stick cooking spray. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
• BAKE 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
• RETURN to oven; bake 15 to 20 minutes, or until crust is golden brown.
• *To toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Steps:

• Preheat oven to 350° ; position oven rack in middle of oven; spray the bottom only of an 13 x 9 inch metal baking pan with nonstick cooking spray.
• In a big bowl, add the cake mix, butter, and egg; blend with an electric mixer set on low speed until all dry ingredients are moistened and mixture is well blended and crumbly.
• Press half of mixture evenly into bottom of prepared pan; bake 15 minutes.
• Meanwhile, in another bowl, whisk together lemon zest and condensed milk with the lemon juice; stir until blended.
• Place blackberries evenly over surface of partially baked crust; pour lemon mixture over blackberries evenly as possible; sprinkle with reserved crumb mixture.
• Bake 20-24 minutes or until topping is golden brown.
• Transfer to wire rack and cool completely.
• Cut into bars; store in refrigerator.

Steps:

• Preheat oven to 325°F
• Toss together in a large mixing bowl, oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
• Sprinkle the oat mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
• Spray a 13 x 9-inch baking pan with cooking spray.
• Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
• Bake crust 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
• Return to oven; bake 15 to 20 minutes, or until crust is golden brown.

Steps:

• For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
• In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2" pan. Bake in a 350 oven for 20-25 minutes.
• Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
• Bake in the 350 oven for 20-25 minutes more or till topping browns.
• Cool in pan on a wire rack. Cut into bars.