No-Bake Lemon Berry Bars

Yield: 1 pie; makes ten to twelve 3-inch bars | Prep Time: 15 minutes | Chill Time: 4 hours

Despite how easy these are to make, they look like they came from a quaint French patisserie like the one that I frequented while living in France. I will never forget those bright little tarts staring at me as I strolled by the little window fronts in Avignon. Years later, these picture-perfect little lemon berry bars are my go-to for hosting ladies’ lunches or showers.

INGREDIENTS

1 (3.4-ounce) package instant lemon pudding mix

1 (13.5-ounce) package graham cracker crust box mix

1 (8-ounce) container frozen whipped topping, thawed

Assorted fresh berries

DIRECTIONS

1. Make the pudding according to the package directions.
2. Prepare the graham cracker crust in a 9 × 9-inch baking dish, according to the box directions.
3. Pour the lemon pudding filling into the graham cracker crust and refrigerate for 4 hours.
4. Remove from the fridge and spoon the whipped topping over the set pudding layer.
5. If you’d like the whipped topping to resemble a traditional meringue topping, torch the top lightly. Using a kitchen blowtorch with a medium flame, pass over the topping on the bars, just barely above the surface, working in a circular pattern, until the surface turns a light golden brown.
6. Arrange the berries on top and cut into 3-inch bars. Serve immediately.

NOTE

Pick the freshest berries in season for the tastiest dessert.