Cranberry Lemon Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Cranberry Lemon SquaresVisit www.canadianliving.com for full recipe details.4 out of5based on21 ratings.
Cranberry Lemon Squares

This recipe makes 40 servings

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

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)

Source : Canadian Living Magazine: October 2008

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