These berry custard squares are the best summer dessert! The great thing about this recipe is you can have fresh summer flavor all year long when using frozen fruit. 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 “Super Woman” volunteer. I work with her at the Grace Fellowship Church Backpack Food Program for Mountain View School. 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 unsalted butter, melted
4 eggs, divided
1 and 1/4 cups granulated sugar
1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons cornstarch
3/4 cup Greek yogurt
1 tablespoon lemon zest
12 ounces frozen raspberries
4 ounces frozen blueberries
Preheat oven to 350ºF. Line a 9 X 13 inch pan with non-stick foil. Cut foil long enough to make handles for easy removal after baking. Spray foil with non-stick spray.
Stir cake mix, melted butter and one egg together. Press crust evenly in the bottom of foil lined pan. Set aside.
In the bowl of a mixer place 3 eggs. Mix on medium speed until combined. Mix sugar, flour, and cornstarch together. Add sugar mixture and mix until foamy. Add yogurt and lemon zest. Mix until combined. Fold in raspberries and blueberries by hand. Pour filling on top of crust.
Bake 45 to 50 minutes. Edges should be light brown and center will still jiggle when shaken. Cool 1 and 1/2 hours on wire rack. (Tip: If you skip cooling for 1 and 1/2 hours the top will not set and the dessert will be a mushy mess!) Refrigerate overnight. Remove bars from pan with foil handles. Cut to desired size; plate on decorative platter. Enjoy! Makes around 12-18 bars.
Published in The News and Neighbor on August 31, 2022.