7.26.2012

Summer Berry Custard Bars


If you follow me on Facebook, you know that last Friday marked the start of Ramadan for Muslims all across the world, including myself. You also know that I promised you guys a new recipe 'soon', and here I am, four days later finally getting a chance to post it. I honestly do not know where the time goes people. One would think that I'd have a lot of free time to post recipes considering the fact that I'm not making breakfast or lunch, not washing any dishes from breakfast or lunch, and not cleaning since me and my family mostly lounge around doing nothing and certainly not making a mess, but no. It's nothing like that.



Anyways, on to the recipe, because of course, my time is limited here. There are ten thousand plates, pots, and platters from yesterday's dinner party that need to be put away. And my mother's nagging isn't going to get any less annoying (love you mom!). So yes, these bars. Bars? Again? Sorry guys, I think bar desserts are out to get me for real. Like, they all formed some sort of alliance and said let's look really good on Foodgawker so Mimi can make us. It's the only reasonable explanation for this recent obsession. An obsession that has only been elevated by tasting these summer berry custard bars.



Where do I even begin to explain the awesomess that is these bars. They encompass the deliciousness of summer berries. They encompass deliciousness, period. They're light, and sweet, and refreshing, and tarty, and just...perfect, in every way. Their crust is made from --wait for it--a box of cake mix! Yes, a box of cake mix alongside an egg, some melted butter, and lemon zest produced the base of these amazing bars. And while Christina Tosi is the genius behind the cake mix crust, it's all Naomi of Bakers Royale who used the crust as a foundation and built on it, using her own filling(or I guess topping?), to make these delectable treats.



Everyone at the dinner party raved about them. One dear friend of my mother's even insisted I give her the recipe right then and there and would hear nothing about the recipe being on the site soon. People love their summer berries, man. And they're looking for ways to use them, now more than ever. This is THE way ladies and gentlemen. This is the way.

Summer Berry Custard Bars

Yield: One 9x13 inch pan 
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Ingredients:

For the crust:
1 box of yellow cake mix
4 ounces butter, melted
1 egg
1 tablespoon lemon zest

For the berry custard filling:
3 large eggs
1 and 1/4 cups sugar
3/4 cup light sour cream
1/2 cup + 2 tablespoons flour
3 tablespoons cornstarch
12 oz raspberries
2 oz blueberries
1 tablespoon lemon zest

Directions:

For the crust:
Place the dry cake mix, butter, 1 egg and lemon zest in a bowl and mix until well blended. Press mixture into a parchment-lined 9×13 inch pan. Set aside.

For the berry custard filling:
Place the eggs in a bowl of a 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.

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.

Cool completely in pan. Lift parchment to remove bars from pan and place on a cutting board; cut into squares.

Adapted from Bakers Royale
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