Berry Custard Bars

Ingredients

• Make (1) 9x13 inch pan

Bottom

• 1/2 cup butter, melted
• 1 box of yellow cake mix
• 1 egg
• 1 Tablespoon lemon zest

Berry Custard Filling

• 3 large eggs
• 1 1/4 cup granulated sugar
• 3/4 cups sour cream
• 1/2 cup + 2 Tablespoons all purpose flour
• 3 Tablespoons cornstarch
• 16 oz raspberries, fresh or frozen
• 1 Tablespoon lemon zest
• 1 cup slivered almonds

Honey Glaze

• 1/2 cup butter
• 1/4 cup honey
• 1/3 cup water

Directions

1. Heat oven to 350F.
2. Line a 9x13 inch baking pan with parchment paper, going up the sides of the pan and grease lightly with butter.

Bottom

1. Melt the butter in a small saucepan over low heat.
2. Place the melted butter, dry cake mix, butter, egg and lemon zest in a bowl and stir until well blended.
3. Press the mixture into the prepared pan and set aside.

Berry Custard Filling

1. Place the eggs into a mixing bowl and use an electric mixer on medium speed to beat the eggs.
2. Add the sugar and beat until foamy.
3. Add in sour cream, flour, cornstarch and mix to combine.
4. Add the raspberries and fold in with a rubber spatula.
5. Pour the filling mixture on top of crust.
6. Sprinkle the slivered almonds lightly on top.
7. Place into the preheated oven.
8. Bake for 40-55 minutes or until the edges are a golden brown and the center slightly jiggles when pan is tapped.
9. Remove and place onto a cooling rack.
10. Apply the honey glaze by poking holes with a toothpick every inch then use a spoon to drizzle on the warm glaze.
11. (see below for the honey glaze directions)
12. Cool completely in pan.
13. Once cooled, lift out. Because you left long sides on the parchment paper, this should make it easier to lift and slide the bars onto a cutting board.
14. Cut into squares and serve.

Honey Glaze

1. Melt the butter in a small saucepan over low heat. Add the honey and butter and whisk together until well blended. Shut off until needed.
2. This bar is best served warm and fresh from the oven.
3. Any leftovers are tastier if re-heated before eating.