Lemon Chiffon Blueberry Squares

By LyndaB

Ingredients

• 2 * 2 Tbsp (30 ml) sugar
• 2 * 2 Tbsp (30 ml) butter, at room temperature
• 3 * 3 Tbsp (45 ml) skim milk
• 1 * 1 cup (250 ml) all-purpose flour
• 2 * 2 Tbsp (30 ml) Epicure’s Lemon Chiffon Fruit Dip
• 3 * 3 eggs
• 1/4 * 1/4 cup (60 ml) sugar, + 2 Tbsp extra
• 2 * 2 Tbsp (30 ml) Epicure’s Lemon Chiffon Fruit Dip
• 1/3 * 1/3 cup (80 ml) all-purpose flour
• 1/2 * 1/2 tsp (2.5 ml) baking powder
• 1/2 * 1/2 cup (125 ml) fresh blueberries

Preparation

Step 1

1. Preheat oven to 350° F (175° C).

2. Prepare crust by beating 2 Tbsp (30 ml) sugar and 2 Tbsp (30 ml)Epicure's Lemon Chiffon Dip Mix with butter until light and creamy. Continue to beat, gradually adding 1 cup flour and milk until mixture resembles fine crumbs.

3. Press crust mixture into bottom of ungreased 8" x 8"baking pan (or pyrex dish). Bake for 15 minutes and cool on wire rack.

4. For the topping, beat eggs with sugar and Epicure's Lemon Chiffon Dip Mix until foamy. Quickly mix in all-purpose flour and baking powder. Pour topping over cooled crust.

5. Evenly sprinkle blueberries over top, allowing some to sink into batter.

6. Bake in preheated oven for 35 minutes or until set. Cool before cutting into squares.



Tips: Serve with a scoop of vanilla ice cream or frozen yogurt.