As promised, here is the lemon blackberry bar recipe I referred to last week.  This recipe alone is  a great reason to grow blackberries!

A few notes about this recipe.  I like a thin crust on a lemon bar, so if you like a thicker one then go ahead and double the crust portion of the recipe.(I have been known to double the batch for the crust and refrigerate the other half so that I have a head start the next time I want to make this)   Secondly I like it to have a very strong lemon flavor because I am not crazy about that many eggs  in one place at the same time, so there is a lot of lemon zest in this recipe.  Many recipes for lemon bars tell you to put foil in the pan and “lift” it out when it is done.  I haven’t had any problems lifting my bars out, if you do—use foil to create a cradle for your bars.   Lastly, when I add the blackberry part of the filling (or raspberryJ) I like to drizzle it after the bars have been in the oven for about 10 minutes.  The filling starts to set and when it does then the heavy blackberry filling doesn’t sink all the way to the bottom, oh… and I don’t strain out the seeds.  Who cares if the seeds get to stay around for the main event?   It all sounds more intricate than it is.  Give it a try, the payoff for this recipe is more than worth it. Every time I make this dessert  someone will stop by the table and pick up one—then they head back with a small plate to pick up three more.  Some recipes are just like that.