Crust:

2 cups Bisquick
2 tbsp. sugar
1/4 cup (1/2 stick) butter

Mix Bisquick and 2 tablespoons sugar together. Cut in butter. Blend until it forms fine crumbs. Pat into a 9-inch square baking pan. Bake 10 minutes at 350°F.

Filling:

2 egg yolks
1 cup dairy sour cream
1/3 cup sugar

Mix egg yolks until smooth. Add to it sour cream and sugar. Spread over baked shortbread base. Bake at 350°F for 20 minutes or until set.

When cool, cut into squares. Serve with berries and whipped cream or whipped topping.

Submitted by: Elaine T