Loganberry Tips
Learn more about Loganberries

Possibly the best berry ever! Loganberries are a naturally occurring cross between blackberries and red raspberries. Highly prized in pies, jams and jellies, they are also wonderful fresh. They are also excellent in juices.

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Recipes courtesy of Gingerich Farms

Pastry Crust Base:
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/3 cup powdered sugar

Filling:
2 eggs
3 tbsp fresh squeezed lemon juice
2 tbsp all-purpose flour
1 cup fresh loganberries
1 tsp fresh grated lemon peel
1 cup granualted sugar
1/4 tsp baking powder
Powdered sugar for garnish

Heat oven to 350 degrees. Sift together flour and sugar in a large bowl. Add the melted butter and combine the mixture into a loose dough. Pat the mixture into a 9" square non-stick pan.

Bake the pastry until just browned around the edges, about 10 minutes.

Heat oven to 350 degrees again. In a mixing bowl add eggs, lemon peel, lemon juice and sugar. Beat at low speed until mixture is thick and smooth, about 5 minutes. Combine flour and baking powder in a bowl. With mixer running, add flour and baking powder and mix until well-blended, about 3 minutes. Pour the filling into the pre-baked pastry crust base. Place whole loganberries throughout the filling. Bake the loganberry lemon bar mixture in the oven for about 20 minutes or until the mixture is set.

Remove from the oven and let the pan cool on a rack for 30 minutes. Sift powdered sugar over the top of the cooled pastry. Cut the pastry into bars and serve with either chilled whipped cream or vanilla ice cream. Makes 12 - 16 bars.