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Crust and topping-
Preheat the oven to 350 degrees F. Grease 9 x 13-inch backing pan. Zest two lemons. Measure the sugar onto a clean work area. Rub the lemon zest into the sugar with the back of a spoon (this will create a lemon scented sugar).
Combine lemon sugar, flour, salt and butter in an electric mixer with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly. Reserve 1 1/2 cups of crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.
Whisk eggs in a large bowl. Add sugar, greek yogurt, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust.
Sprinkle the reserved crust mixture evenly over the filling. Bake for 50 to 60 minutes until the top is lightly browned. Cool for 1 hour before slicing.
**Note - Add up to 6 cup of fresh berries depending on your taste.
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|Serving Size: 1 Serving (1991g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2715 (51%)|
|Amt Per Serving||% DV|
|Total Fat 301.6g||402 %|
|Saturated Fat 182.1g||911 %|
|Monounsaturated Fat 79.7g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 1579.3mg||486 %|
|Sodium 112254.6mg||3871 %|
|Potassium 1841.9mg||48 %|
|Total Carbohydrate 589.1g||173 %|
|Dietary Fiber 18.8g||75 %|
|Sugars, other 570.3g|
|Protein 84.2g||120 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5350
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