These squares look lovely on a Christmas platter and freeze very well.

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Name: Cranberry Lemon Squares
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 40
Cuisine: not set
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 tsp salt; 3/4 cup butter cubed and softened; Filling:; 2 tbsp all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 3 eggs; 1-3/4 cups granulated sugar; 1/3 cup lemon juice; 2 cups fresh cranberries or frozen cranberries quartered; 2 cups shredded coconut or flaked coconut; 1/4 cup icing sugar (optional)

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INGREDIENTS

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

Servings

INSTRUCTIONS

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)

NOTES

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Cranberry Lemon Squares

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

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.

Cut into squares. Dust with icing sugar (if using)

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (28g)
Recipe Makes: 40 Servings

Calories: 41
Calories from Fat: 8 (20%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 15.2mg		5 %
Sodium 96mg		3 %
Potassium 41.8mg		1 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 6.6g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 41

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