These custard squares taste like summer! The great thing is you can use frozen fruit and have that fresh summer taste all year long. Kathi Baty, a dear friend of mine, took a family recipe and updated its flavors with the addition of Greek yogurt and lemon cake mix. . Kathi is a cancer survivor and “Superwoman” volunteer for the Komen Foundation, Second Harvest , Mountain View School and Grace Fellowship Church Backpack Food Program. She is one of those women who motivate you to give and do more. Just being around her is an inspiration!
Summer Berry Custard Squares
1 box Lemon Supreme cake mix
1/2 cup melted butter
4 eggs, divided
1 and 1/4 cups granulated sugar
3/4 cup Greek yogurt
1/2 cup plus 2 tablespoons all purpose flour
3 tablespoons cornstarch
1 tablespoon lemon zest
12 ounces frozen raspberries
4 ounces frozen blueberries
Preheat oven to 350 degrees F. Line a 9 X 13 inch pan with non-stick foil. Cut foil long enough that you can make handles for easy removal after baking. Spray with non-stick spray.
To make crust: Stir cake mix, melted butter and one egg together. Press evenly in the bottom of foil lined pan. Set aside.
To make custard filling: In the bowl of a mixer place 3 eggs. Mix on medium speed until combined. Add sugar and mix until foamy. Add yogurt, flour, cornstarch, and lemon zest. Mix until combined. Fold in raspberries and blueberries by hand with a spatula. Pour filling on top of crust. Bake 45 to 50 minutes. The edges should be light brown and the center will still jiggle when shaken. Cool 1 and 1/2 hours on wire rack. (Tip: If you skip this step the top will not set and it will be a mushy mess!) Refrigerate overnight. Remove bars from pan with foil handles. Cut to desired size; plate on decorative platter. Enjoy!
Published in The News and Neighbor on September 7, 2013