improv it!

Yesterday I posted these amazing raspberry lemonade bars and today I wanted to show you an improv version of the recipe. When I first saw the original recipe I couldn't decide which to make... the original or the first thing that popped into my head, blackberry lime. Raspberry lemon is such a classic combination. One that I fall for every time.


I'm not sure which ones I like better. Honestly they taste like two completely different desserts. You only substitute 2 ingredients but it's crazy what those little tweaks can do. Hopefully this post will show you what adapting a recipe to your tastes could be like. And seriously, someone please do the raspberry ones and blueberry ones for 4th of July. It's perfect summertime dessert fun with a patriotic twist!

blackberry lime bars

adapted from sophistimom

ingredients:

for the crust:

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

¼ c. sugar

1 c. flour

1 t. vanilla extract

pinch of salt

for the filling:

12 oz (heaping 2 c.) frozen blackberries thawed - it became 1 c. of pulp/juice 

¾ c. sugar

⅔ c. lime juice (about 8 limes - mine weren't very juicy)

2 T. lime zest (4 limes worth)

3 egg whites

1 egg

⅔ c. 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. If you don't have an 8x8 that's ok. I did this in a smaller rectangular pan too and they turned out just fine. You may have to adjust the baking times depending on the size.

To make the 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. 

To make the filling:

If you, like me didn't have enough time for the blackberries to thaw on their own, place in microwave for 1 minute to soften them up. Then put in a fine mesh sieve and press the berries through (this removes the seeds) into a large bowl. If you don't mind seeds, you can add them in whole. Or if you don't have a sieve, you can blend them up in a food processor or blender. Add sugar, egg whites, egg, 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. 

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! 

improv style:

i prefer my bars with a good amount of tartness. if you have a sweet tooth, consider increasing up to 1½ c. sugar.

there's TONS of possibilities to change this recipe up! strawberry lemonade bars anyone?! you could make this a fun 4th of july treat by doing blueberry lemon and strawberry lemon bars (red, white - crust, and blue!). here are some combinations to consider:

• cherry lime

• raspberry lemon

• strawberry orange (use less sugar)

• grapefruit bars

• blueberry lemon

• strawberry lemon