Tested till perfect Cranberry Lemon Squares

Cranberry Lemon Squares

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe4 out of 5 based on 44 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 40 squares


  • 2 cups 2cupsall-purpose flour
  • 1/2 cup 1/2cupgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 3/4 cup 3/4cupbutter, cubed and softened


  • 2 tbsp 2tbspall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 3 3eggeggs
  • 1-3/4 cups 1-3/4cupsgranulated sugar
  • 1/3 cup 1/3cuplemon juice
  • 2 cups 2cupsfresh cranberryfresh cranberries or frozen cranberries, quartered
  • 2 cups 2cupsshredded coconut or flaked coconut
  • 1/4 cup 1/4cupicing sugar, (optional)
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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 Information Per square: about

cal 130 pro 1g total fat 6g sat. fat 4g
carb 19g fibre 1g chol 23mg sodium 78mg

% RDI:

calcium 1 iron 4 vit A 4 vit C 2
folate 7
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