Summer Berry Custard Bars

By charlotteh371

Ingredients

• Crust
• 1 box of yellow cake mix
• 4 ounces butter, melted
• 1 egg
• 1 tablespoon lemon zest
• Berry Custard Filling
• 3 large eggs
• 1 1/4 cup sugar
• 3/4 cups sour cream
• 1/2 cup flour plus 2 tablespoons
• 3 tablespoons cornstarch
• 12 oz raspberries
• 4 oz berries
• 1 tablespoon lemon zest

Preparation

Step 1

Preparation

Heat oven to 350 degrees F and line 9x13 pan with foil and cover with bake spray.

To make crust

Place the dry cake mix, butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixture into parchment-lined 9x13 inch pan. Set aside.

To make berry custard filling
1.Place egg in a bowl of stand mixer fitted with a whisk attachment. Beat eggs until well combined. Add in sugar and beat and until foamy. Add in sour cream, flour, cornstarch and mix to combine. Turn off mixer and fold in raspberries, blueberries and lemon zest.
2.Pour mixture on top of crust and bake at 350 degrees for 40-55 minutes or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.
3.Cool completely in pan. Turn out onto a cutting board and cut into squares.


A few notes:
Note the crust recipe is minimally adapted by my addition of the lemon zest to balance the sweetness.
I used frozen berries, so keep in mind the coldness of the berries will immediately thicken the mixture as it comes in contact with the cornstarch. And of course any berries will work, so use what you prefer.
The custard bars are best served warm. To reheat, place sliced bars in the microwave for 30 seconds.