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Cranberry Lemon Squares

2-cups all-purpose flour
1/2-cup granulated sugar
1/4-tsp salt
3/4-cup butter, cubed and softened

2-tbsp all-purpose flour
1-tsp baking powder
1/4-tsp salt
1 3/4-cups granulated sugar
1/3-cup lemon juice
2-cups fresh or frozen cranberries, quartered
2-cups shredded or flaked coconut
icing sugar (optional)

In large bowl, whisk together flour, sugar and salt
Sprinkle with butter; cut in with pastry blender until crumbly and moist enough to squeeze together
Spread in 13- x 9-inch parchment paper-lined or greased metal cake pan, pressing to level
Bake in 350*F (180*C) oven until light golden, about 20 minutes

Meanwhile, in small bowl, whisk together flour, baking powder and salt; set aside
In separate large bowl, whisk together eggs, sugar and lemon juice; whisk in flour mixture
Stir in cranberries and coconut
Scrape onto base.
Reduce heat to 325*F (160*C). Bake until pale gold and filling is firm in centre, 45 to 55 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 24 hours or wrap in heavy-duty foil and
freeze in airtight container for up to 1 month.)
Cut into squares. Dust with icing sugar (if using)

Makes 40 squares