Cranberry Lemon Squares

Author: Canadian Living

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: October 2008

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cups butter cubed and softened
Filling:
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 3/4 cup granulated sugar
  • 1/3 cup lemon juice
  • 2 cups fresh cranberries quartered
  • 2 cups frozen cranberries quartered
  • 2 cups shredded coconut
  • 2 cups flaked coconut
  • 1/4 cup icing sugar (optional)

Method

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 (3.5 L) parchment paper–lined or greased metal cake pan, pressing to level. Bake in 350°F (180°C) oven until light golden, about 20 minutes.

Filling: 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)

Nutritional facts Per square: about

  • Sodium 78 mg
  • Protein 1 g
  • Calories 130.0
  • Total fat 6 g
  • Cholesterol 23 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Cranberry Lemon Squares

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