Instructions:
- Preheat oven to 350 degrees.
- Line an 8×8″ square baking pan with parchment paper and set aside.
- Add flour, sugar, salt & cubed Kerrygold Unsalted Butter to bowl of a food processor and pulse until combined. Mixture will be very crumbly. Take 1 cup of mixture and set aside. Press remaining mixture into the bottom of your prepared baking pan. Bake for 15 minutes.
- While crust is baking, whisk eggs in a large bowl. Add in sugar, sour cream, flour, salt, lemon juice and zest. Whisk to combine. Gently fold in berries.
- Remove crust from oven and spoon berry filling over hot crust. Sprinkle top of berry filling with reserved crust mixture. Bake for another 45 minutes -1 hour or until top is lightly browned.
- Cool completely and refrigerate for 2 hours before serving. Cut into squares and serve.