Cranberry Lemon Squares are made possible by foraging in the wild for the signature ingredient. For Southerners, this recipe also works very well with cultivated cranberries, quartered so they are the same size as the tiny ones so well hidden somewhere outside Yellowknife.
- Portion size 40 servings
- Credits : Canadian Living Magazine: October 2008
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
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 2.0