1 cup (250 mL) butter, softened
3/4 cup (175 mL) icing sugar
2 1/4 cups (550 mL) flour, divided
1 1/2 cups (375 mL) sugar
1 tsp (5 mL) baking powder
4 eggs, lightly beaten
1/3 cup (75 mL) fresh lemon juice
1 tsp (5 mL) grated lemon peel
1 1/2 cups (375 mL) blueberries or raspberries

To prepare crust, use medium speed of an electric mixer and beat together butter and icing sugar until fluffy. Add 2 cups (500 mL) flour; beat on low speed just until blended. Press mixture into bottom of a greased 9x13 inch (23x33 cm) baking pan. Bake at 350°F (180°C) for 20 minutes or until lightly golden. To prepare filling, combine remaining 1/4 cup (50 mL) flour, sugar and baking powder. Whisk in eggs, juice and peel until blended. Sprinkle berries over hot crust. Gently pour filling over top. Bake at 350°F (180°C) for 30 - 35 minutes or until filling is set and light golden brown. Cool. Cut into squares and serve. Squares may be refrigerated for up to 3 days. Do not freeze.


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Last updated on September 22, 2017