Trish's Blackberry Lemon Lime Bars

For Shortbread Crust:

1/2 lb. unsalted butter, room temp.

1/2 c. granulated sugar

2 c. flour

1/8 tsp. salt

Preheat oven to 350 F.

Cream butter and sugar until light and fluffy.

Combine flour and salt and add to the butter mixture just until blended.

Dump dough onto well-floured board and gather into a ball.  Knead a few times.

Flatten dough into a well-greased 9X13 pan.

Bake for 15-20 minutes, or until lightly browned.

For Filling:

4 XL eggs (or 5 L)

1 1/2 c. sugar

1/4 c. lime juice

1/2 c. freshly squeezed lemon juice

1/3 c. flour

12 extra large blackberries, gently cut into small pieces

lemon zest, if desired or available

While shortbread dough is baking, begin the filling.

Whisk together eggs and sugar well.

Add lemon and lime juices, mixing well.

Add flour and zest.

Gently cut berries, but DO NOT ADD TO LIQUID.

When crust is finished browning, remove from oven and immediately pour over lemon filling.

Drop berry pieces over the surface of the lemon filling.

Reduce temp to 300 F and bake for 25-35 minutes or until set when touched with the pad of your finger.

Let cool completely before cutting.  Keep refrigerated.

Before serving, dust with powdered sugar and garnish with an additional berry and mint leaves.