The Hubby’s family had a little BBQ because his Aunt and Uncle from Toronto were in town. Since that side of the family is all Italian, I wanted to make a citrus summer dessert with an Italian twist. I think everyone likes lemon squares, and I had a bottle of limoncello still in the freezer, so I decided to search for a limoncello square dessert.
I also just bought blackberries and needed to use them. They weren’t as sweet as I wanted, so I decided to make them sugared. It was a great coating! The little suckers just burst in your mouth since they have a sugar shell. Yum.
I got the recipe from Squirrel Bakes. It’s such a good recipe, these are very lemony, has the perfect soft texture, and a delicious shortbread crust. I will say though, I can’t taste the limoncello, but I guess it’s not that different than lemon. Maybe I’ll try more limoncello over the lemon juice next time.
Lemon Limoncello Bars with Sugared Blackberries
Lemon Limoncello bars from SquirrelBakes.com
Yield: one 9×13” pan
For the Crust
- Preheat oven to 350 degrees. Grease and line 9×13 baking pan with parchment paper.
- For the crust, cream butter and sugar till smooth. In a separate bowl whisk flour and salt, then add to butter mixture just until combined. Dump the dough onto a floured surface and gather into a ball. Flatten dough into pan, building up on the edges. Chill if time permits.
- Bake the crust for 15 minutes or until lightly browned. Let crust cool on wire rack.
For the Lemon Limoncello
- For the filling, whisk together eggs, sugar, flour, lemon zest, lemon juice, and limoncello.
- Pour filling into cooled crust and bake for 35 minutes. The filling should be set at this point.
- Let cool at room temperature, cut, and dust with confections’ sugar.
For the Sugared Blackberries
- Whisk together egg whites and water. With a fine basting brush, paint a thin coat of egg white on berry. Put sugar into a bowl and roll fruit in sugar for a thin coat.
- Set on a cooling rack to dry completely (will take a couple hours). Sugared fruit will slightly harden when dry.
I love this recipe and this is a great summer citrus dessert and crowd pleaser. I’m making this again for sure!
First start with the crust by creaming the butter and sugar.
Then add the flour and salt.
It will be crumbly, but come together a little. I didn’t follow directions and instead of lumping it in a ball, I just spread the crumbles in the pan. This is how I’ve always done lemon bars, so I figured it’d work for these.
Then press the crumbles down into the pan until it’s relatively flat.
Allow it to cool completely before cutting. Now, I wish I cut it first before sprinkling the powdered sugar. I didn’t and a lot of the powdered sugar kept coming off. So do yourself a favor and cut them first, then powder them.
If you know me, then you know I like to jazz it up a little and not always do squares. I bought this round cookie cutter with ridges and really wanted to use it. Plus, I get to eat the scraps…
Then dress up your lemon bars with some sugared blackberries.
Enjoy with a small shot of limoncello for best results.