Use up extra summer berries with these buttery baked squares. A little bit of lemon rind gives this snack an extra zing.

Yield: Makes 48.



  • 1 cup salted butter, softened
  • 3/4 cup icing sugar
  • 2 1/4 cups all-purpose flour, divided
  • 1 1/2 cups granulated sugar
  • 1 tsp baking powder
  • 4 eggs, lightly beaten
  • 1/3 cup fresh lemon juice
  • 1 tsp grated lemon peel
  • 1 1/2 cups blueberries or raspberries


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

96 calories, 4.3 g fat, 1.2 g protein, 13.4 g carbohydrate, 0.3 g fibre, 45 mg sodium