Blackberry Lime Bars

I have a love/hate relationship with blackberries.
You too?
I believe it if you live in the Northwest.
They grow like weeds here.

Now's the season to go blackberry picking if you live around the Northwest of the US.
I have LOTS of good blackberry recipes....
Okay... maybe TWO.
Blackberry Raindrop Martini and this one. 

This recipe inspired by this one from the Improv Kitchen., originally from Sophistomom

Makes about 30-36 bars

Ingredients:

Crust:

9 Tbsp (1 stick + 1 T.) salted butter

1/4 cup sugar

1 cup flour

1 tsp vanilla extract

Filling:

2 cups (heaping) fresh blackberries becomes 1 cup of pulp/juice

3/4 cup sugar

2/3 cup lime juice (about 4-5 juicy limes)

2 Tbsp lime zest (3-4 limes worth)

3 eggs

2/3 cup flour

Pinch of salt

Optional:

powdered sugar for dusting on top

Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled. You could do this in a round tart pan, or pie dish too and serve it in wedges for dessert.

Crust:

Cream the butter and sugar together with an electric mixer, then add the vanilla. Add flour until just incorporated. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown. 

Filling:

Put fresh berries in a fine mesh sieve and press the berries through (this removes the seeds) into a large bowl.
NOTE-  If you're using frozen, thaw them, retaining all the juice, then smashing them through the sieve.

Here is the juice/pulp with lime

Add sugar, eggs, lime juice + zest, flour, and salt to the bowl and stir to combine. Pour the mixture into the crust (don't worry, it's a very loose mixture, it will thicken) and bake for 25 - 30 minutes depending on your oven and the sized baking dish you use. 
Mine was firm and cooked through at 25 minutes.

Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you can wait overnight, that's even better! 

I chilled them overnight, then made vertical cuts, dissected with diagonal cuts to make nice diamond cut treats.

Here's what I've been making:
One year ago: Chocolate Pistachio Biscotti
Two years ago: Basil Sea Salt
Three years ago: Rocky Road Cheesecake Dessert Ball