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The third recipe in our summer picnic series is blackberry lemon bars, another one of Couloir’s Executive Chef Wes Hamilton’s creations- which are featured on our cover- and are just so tasty. Combining the perfect amount of blackberries, lemon juice, graham crackers, and a touch of rosemary for an herbal taste, this sweet treat is the perfect light snack or as an ending to a summer picnic meal. This recipe is really easy to make at home, and in bulk, if you are having lots of friends and family over for a backyard picnic.
Ingredients
- *For the graham sable:
- 3 ounces melted butter, cooled
- 5 ¾ cups graham cracker crumbs
- 1 cup granulated sugar
- 1 teaspoon salt
- 2 cups all-purpose flour
- 8 eggs
- *For the lemon filling
- 4 eggs
- 14 ounces granulated sugar
- 1 ounce all-purpose flour
- 5.5 fluid ounces lemon juice
- 2.5 fluid ounces milk
- 1 teaspoon lemon zest
- 2 ounces 10x confectioners sugar
- ¼ teaspoon salt
- *For the topping:
- blackberries cut in half, to taste
- ½ cup honey
- ¼ cup water
- rosemary, to taste
Instructions
- *For the graham sable:
- Combine all ingredients in a mixing bowl and mix just until blended. Place finished dough in cooler and let rest for one hour. Remove dough from cooler, roll out to ¼-inch thickness, place in pan, dock and bake at 325 F until golden brown. Let sable cool.
- *For the lemon filling:
- Whip eggs and granulated sugar until pale. Sift flour and fold into mixture, add liquids and zest, sift 10x sugar and salt, and fold into mixture. Pour on top of cooled sable. Bake at 325 F until set. Remove from oven and let set.
- *For the topping:
- Bring the water and honey to a boil, add rosemary and let infuse for 5 minutes. Strain and let cool. Cut the blackberries in half, then cut the lemon bars and top with blackberry halves. Glaze with infused honey.
