And so in honor of the country and the woman who made the saying so famous, losing her head because of it, I offer this wonderful recipe. We’ve had it once a month this summer. It’s my new summer favorite…and really, really easy!!!
Summer Berry Custard Bars
from: Baker’s Royale
Yield: Makes 1- 9″x 13″ cake
Preparation: Heat oven to 350 degrees F and line 9″ x 13″ pan with foil and cover with bake spray. *
Crust: 1 box yellow cake mix, 4 ounces butter-melted, 1 large egg, 1T lemon zest
Place dry cake mix, butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixture into lined and sprayed pan. Set aside.
Berry Custard Filling: 3 large eggs, 1 1/4c sugar; 3/4c sour cream, 1/2 c flour plus 2T, 3T cornstarch, 12 oz raspberries and 4 oz. blueberries*, 1T lemon zest.
Place eggs in a bowl of a stand mixer fitted with a whisk attachment. Beat eggs until well combined. Add in sugar and beat until foamy. Add sour cream, flour, cornstarch and mix to combine. Turn off mixer and by hand fold in raspberries, blueberries and lemon zest.
Putting it together: Pour mixture on top of crust and bake for 40-55 minutes or until the edges are a light golden brown.
Cool completely in pan. Turn out onto a cutting board and cut into squares.*
Notes from Baker’s Royale:
The crust is minimally adapted from Christina Tosi’s recipe, by addition of the lemon zest to balance the sweetness.
Use of frozen berries, makes the batter thicken when it comes in contact with the cornstarch. Any berries will work, so use what is available.
*Notes from Higgledy-Piggledy Mom:
I only sprayed the pan, no liner involved and the squares come out well, BUT we ate it as cake and did not turn it out to cut into squares, we cut and served.
We’ve used all sorts of fresh berries this summer-the best, but am now thinking that fresh peaches and plums might be really good too.
This is a very moist cake, delicious warm or cold from the refrigerator with/without powdered sugar and with/without vanilla ice cream.