Thank you Marla Spence for sharing this recipe with us. It looks wonderful! I can hardly wait to try it!!
Crust:
2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Dip Mix
2 Tbsp butter, at room temperature
1 cup all-purpose flour
3 Tbsp skim milk
Topping:
3 eggs
1/4 cup + 2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Dip Mix, divided
1/3 cup flour
1/2 tsp VE Baking Powder
1/2 cup fresh or frozen blueberries
1. Preheat oven to 350° F.
2. Prepare crust by beating 2 Tbsp sugar and 2 Tbsp VE 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 an ungreased baking pan (or pyrex dish). Bake for 15 minutes and cool on wire rack.
4. For the topping, beat eggs with sugar and VE Lemon Chiffon Dip Mix until foamy. Quickly mix in all-purpose flour and VE 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.
Tip: Serve with a scoop of vanilla ice cream or frozen yogurt.
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