# Components:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/2 tsp salt
→ Blackberry Swirl
05 - 1 cup fresh or frozen blackberries
06 - 2 tbsp granulated sugar
07 - 1 tsp lemon juice
→ Lemon Filling
08 - 1 1/2 cups granulated sugar
09 - 1/4 cup all-purpose flour
10 - 4 large eggs
11 - 2/3 cup freshly squeezed lemon juice
12 - Zest of 2 lemons
# Method:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, cream together butter and sugar until light and fluffy. Add flour and salt, mixing until the dough forms.
03 - Press the dough evenly into the prepared pan. Bake for 18–20 minutes, until lightly golden.
04 - In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat, mashing the berries until thickened. Strain to remove seeds and set aside.
05 - In a large bowl, whisk together sugar and flour. Add eggs, lemon juice, and zest, whisking until fully combined.
06 - Pour the lemon filling over the pre-baked crust. Dot spoonfuls of blackberry puree over filling and swirl gently.
07 - Bake for an additional 20–22 minutes, until the center is just set and the top appears slightly matte.
08 - Cool completely in the pan, refrigerate for at least 2 hours, then lift out and slice into bars. Dust with powdered sugar if desired.
