White Lily Berry Lemon Squares

Submitted by Danny Beason

"Belinda Ellis, White Lily"

 

• Ready In: 3hrs 45mins
• Ingredients: 13
• Serves: 24

ingredients

• Crust

• 1 1⁄2 cups white lily all-purpose flour
• 1 cup three rivers cornmeal mix or 1 cup white lily cornmeal mix
• 3⁄4 cup confectioners' sugar
• 1 cup butter, chilled cut in pieces

• Filling

• 2 cups sugar
• 1⁄4 cup white lily all-purpose flour
• 3 teaspoons lemons, zest of
• 1⁄4 cup lemon juice
• 4 large eggs

• Topping

• 1⁄2 cup fresh blueberries
• 1⁄2 cup fresh raspberries or 1/2 cup sliced strawberry
• 1⁄2 cup red currant jelly (optional)
• confectioners' sugar, for dusting

directions

1. Preheat oven to 350 degrees.
2. Line 9 x 13 x 2-inch pan with foil and lightly coat with non-stick cooking spray.
3. In food processor combine flour, cornmeal mix, sugar and butter.
4. Pulse until mixture resembles coarse meal.
5. Press into to pan.
6. Bake 20 to 25 minutes or until lightly browned on edges.
7. While baking, prepare filling: In food processor combine sugar and flour.
8. Add lemon zest, and process until fine.
9. Add juice and eggs, process until smooth.
10. Pour in crust and bake an additional 20 minutes.
11. Cool in pan.
12. Combine berries.
13. If making a flag design do not glaze the fruit.
14. If topping the bars completely and a glaze is desired, heat red currant jelly until it melts and pour over the berries.
15. Toss lightly to coat.
16. Sift confectioner’s sugar over the cooled lemon bars.
17. Top with berries.
18. Chill 4 hours before serving.
19. Makes 24 bars.