Blackberry lime bars

I saw a recipe here the other day, and I knew I had to make it.  I successfully made these blackberry lime bars, but when the original recipe said that it cut out some sugar because she likes tart lemon bars, I should not have done the same thing.  The bars ended up a tad bit too tart.  Definitely still in the range of edible food, but I think they would have been a bit better with more sugar!  No Ed-rating for these, since he knows he doesn't like lemon bars, so wouldn't even try them.  But they were my potluck contribution for the NEOC meeting, and people there seemed to like them.  Though of course that's not a fair test, because nobody will tell you that the food you brought is crap.  Except Ed.  But, I thought they were delicious.  Also, PURPLE!!

Blackberry Lime bars:

Made enough to fit a 9" diameter round pan

2 egg whites

1 egg

juice from 12oz frozen blackberries (~2C)

zest of 1 lime

2/3C lime juice

3/4C sugar (this is the original amount, not the too-tart amount)

2/3C flour

1/4 tsp salt

Shortbread crust:

1 stick butter

1/4C sugar

1tsp vanilla extract

1C flour

1/4tsp salt

Preheat your oven to 350F.  Ideally, butter a pan and put down some parchment paper.  If you have no parchment paper, butter the pan extremely liberally, and then dust with flour.  Liberally.  

To make the crust, cream the butter with the sugar, then add everything else.  Once it's cookie-dough consistency, press into the pan with your finger tips.  Poke a bunch of holes with a fork.  Bake for ~20min, until it's just beginning to brown on the edges.

Turn down the oven to 325F.

Mix all the filling ingredients in a big bowl with a whisk.  Pour into crust.  Transfer to oven and bake for ~30min.  Take it out once it no longer looks liquid when you jiggle the pan.  

Cool completely, then refrigerate for 3-4hrs.  Don't try to cut these guys until they are COMPLETELY cool.  I warned you... 

You can sprinkle powdered sugar on top if you want.