Lemon Berry Squares

These were supposed to be Lemon Blueberry Squares but I didn't have enough blueberries. So instead I used blueberries, cherries, and blackberry jam. I'll send them your way to try and review. Definitely something I'd make again...

In the pan

The toppings

The finished product!

Recipe

CRUST
1/2 cup all-purpose flour
3/4 cup yellow cornmeal
7 tablespoons confectioners’ sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces

FILLING
3 large eggs
1/2 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons finely grated fresh lemon peel
2 tablespoons fresh lemon juice
2 tablespoons light cream
Salt
2 cups (10 ounces) berries
4 tablespoons berry jam, melted

1. Preheat oven to 375°F. Line a buttered 8-inch square glass pan with
two 18-by-6-inch sheets of foil, overlapping in opposite directions with
overhang on all sides.
2. To prepare the crust, place all ingredients in a food processor and pulse
until mixture resembles coarse meal. Press onto the bottom and 1 inch up
the sides of the pan. Bake on the middle oven rack for 20 minutes, or until
golden brown.
3. To prepare the filling, whisk together eggs, sugar, flour and grated peel.
Whisk in lemon juice, cream and a pinch of salt. Pour immediately into
the hot crust. Bake until just set, about 17 minutes.
4. Toss berries with jam; gently spoon over the top and bake 2 minutes
longer. Let cool in the pan on a rack. Chill,covered,overnight (8 hours). Lift
dessert out of the pan and cut into squares.