Cranberry Lemon Squares
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Cranberry Lemon SquaresVisit www.canadianliving.com for full recipe details.based on21 ratings.
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 130130 cal |
| pro | 1 g1g pro |
| total fat | 6 g6g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 19 g19g carb |
| fibre | 1 g1g fibre |
| chol | 23 mg23mg chol |
| sodium | 78 mg78mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 44 vit A |
| vit C | 22 vit C |
| folate | 77 folate |
Ingredients
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 3/4 cup butter , cubed and softened3/4 cup butter, cubed and softened
- Filling:
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 3 eggs 3 eggs
- 1-3/4 cups granulated sugar 1-3/4 cups granulated sugar
- 1/3 cup lemon juice 1/3 cup lemon juice
- 2 cups fresh cranberries , quartered2 cups fresh cranberries or frozen cranberries, quartered
- 2 cups shredded coconut 2 cups shredded coconut or flaked coconut
- 1/4 cup icing sugar , (optional)1/4 cup icing sugar, (optional)
Preparation
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)
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)
Source : Canadian Living Magazine: October 2008
- Keywords : Dessert; Bake; Lemons; Cranberries; 200 calories;
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