Strawberry Custard Squares

Submitted by SusieQusie

"I clipped this recipe from the Chicago Tribune many years ago. I made it often but had forgotten about it until I was searching for things to make for a holiday party."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Serves: 12

ingredients

• 1 (17 ounce) roll refrigerated sugar cookie dough (17 ounces)
• 3⁄4 cup strawberry preserves
• 2 teaspoons flour
• 3 eggs
• 1⁄3 cup sugar
• 1⁄4 teaspoon salt
• 2 cups sour cream
• 1⁄4 cup milk
• 1 tablespoon lemon juice

directions

1. Slice cookie dough into as directed on the package.
2. Place 24 slices in a 13 X 9 inch baking pan & press together to cover the bottom of the pan completely.
3. Mix preserves with flour and spread thinly over the dough.
4. In a medium bowl, slightly beat the eggs, add remaining ingredients and continue beating just until smooth.
5. Pour custard mixture over the preserve layer.
6. Optional: If you have cookie slices left, roll into thin strips and place them lattice-like on custard.
7. Bake in a preheated 350º on lowest rack for 50 minutes or until custard has set and a knife inserted in the center comes out clean.
8. Cool on rack then chill.
9. Cut into squares before serving.

Reviews

[twissis]

Heaven rightfully belongs somewhere in your title for this dessert, SQ, because I died & went there w/my 1st bite. Certain body parts are conflicted as I type … My mouth reveres you, but my hips curse you! You know me well enough to know my hips always win these contests! I made them exactly as written, but did use vanilla flavoured yoghurt & made my own sour cream for them as we discussed. I do feel a bit threatened now tho … Siggi will prob want to divorce me, murder Jerry & marry you now more than ever! I count myself lucky there are laws to protect Jerry & me. These are 10 star winners in my book & will grace our table & delight our friends often. Thx for this one SQ. Yum!

 

[evelynathens]

Yummy - I used raspberry preserves instead of strawberry as I had an opened jar. I added a few drops of almond extract to the custard and then sprinkled the lot with some sliced, blanced almonds. I think I stayed true to the 'integrity' of the original recipe. Divinely-delicious!