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BLUEBERRY LEMON SQUARES




Source of Recipe


ORIGINAL RECIPE


Recipe Introduction


Often times, when making jam, you come up with that "not quite full" jar, at the end. When making multiple batches, you end up with more than one of them. I came up with this recipe, to use up those "not quite full" jars of homemade blueberry jam.


List of Ingredients




CRUST:

2 (1 oz) boxes jell-o sugar free/fat free lemon pudding
approximately ¼ cup sugar
2 cups flour
2 sticks butter, well chilled

FILLING:

12 oz. homemade blueberry jam

TOPPING:

4 eggs, beaten
1 cup sugar
¼ cup flour
1 teaspoon baking powder
juice and zest from 1 medium sized lemon


Recipe



Empty pudding boxes into a one-cup measure. You should have about 3/4 cup dry pudding. Fill the measure the rest of the way up, with sugar. Mix with the 2 cups of flour, in a large bowl. Cut in the 2 sticks of butter. I like to slice the butter, thinly into the mixture, and then mix with my hands, until the mixture resembles coarse cornmeal. Press into the bottom of a 9x13 baking pan, and bake for 20 minutes at 350°.

When the crust is done baking (it should be VERY lightly browned), spread the jam evenly over the entire crust (you will just have a thin layer).

Beat the eggs with the 1 cup of sugar. Add the zest and the juice from one lemon, beat well. Beat in the flour and the baking powder. Pour immediately over the jam topped crust. Bake at 350° for an additional 25 minutes, or until the lemon mixture is set.

Allow to cool before cutting into squares. Squares should be kept in the refrigerator, in an airtight container.