The Seven Sisters Bed & Breakfast

Crust:
2 c. all-purpose flour
1/2 c. powdered sugar
1 c. (2 sticks) butter or margarine (softened)

Filling:
1 can (14 oz.) sweetened condensed milk
4 large eggs
2/3 c. lemon juice
1 T. flour
1 t. baking powder
1/2 t. salt
1 t. grated lemon peel

Tart Topping:
1 pint fresh blueberries (washed and drained well)
1/2 c. blueberry jelly (may use another dark jelly if desired)

FOR CRUST:
combine flour and sugar in a medium bowl and cut in the butter with a pastry blender until crumbly. Press lightly in bottom and halfway up sides of an ungreased 13 x 9" baking pan or 9" round spring form pan for tart. Bake for 20 minutes.

FOR FILLING: Beat sweetened condensed milk and eggs in large mixing bowl until fluffy. Beat in lemon juice, flour, baking poweder, and salt. Fold in lemon peel and pour over crust.

BAKE: Bake for 20 to 25 minutes until filling is et and crust is a golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars and sprinkle with powdered sugar.

FOR TART: Cool thoroughly. Heat jelly until spreadable. Put thin layer of jelly on tart. Arrange berries on jelly and finish by pouring remaining jelly over berries. Serve immediately with whipped cream.

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