Recipes

MIO Recipe Roundup Contest 2009

1st Place Dig In Dessert

• 1 pkg. lemon bar mix
• ¾ c. Hiland Butter, softened
• 3 large eggs
• 1/3 Hiland Sour Cream
• 1 – 14 oz. can sweetened condensed milk
• 12 oz. cream cheese
• 1/3 cup re-constituted lemon juice (NOT fresh)
• ½ cup Garden Club Blackberry Preserves
• 2-3 pints fresh blackberries or raspberries

Instructions

Preheat oven to 350 degrees. Spray nonstick spray on bottom and sides of an 8 inch spring form pan. In small bowl, cut butter into the crust portion of the lemon bar package. When it is pea sized crumbles, gently pat into bottom of pan and up the sides of the pan 1 inch high. Bake 20 – 25 minutes, until light golden. While it is baking, combine the filling portion of the lemon bar mix with eggs and sour cream. Pour evenly over the baked crust. Return to oven and bake for about 30-35 minutes, or until it is set in the center. Cool completely, about an hour. Use electric mixer to cream together the cream cheese and sweetened condensed milk. Do NOT use low fat products or this will not work. Add lemon juice and mix 3 more minutes until smooth. Pour over the cooled lemon bar. Cool in refrigerator at least 3 hours. When set remove, sides of pan. In a large bowl, stir preserves until smooth. Gently fold in the berries. Top the cake with berry mixture. This is very rich, so it serves about 12 people.

Filed Under

• Cakes and Pies