Sunday, December 13, 2009

Janes’s Cranberry Lemon Squares

By The Canadian Living Test Kitchen


• 2 cups (500 mL) all-purpose flour

• 1/2 cup (125 mL) granulated sugar

• 1/4 tsp (1 mL) salt

• 3/4 cup (175 mL) butter, cubed and softened (I used salted)


• 2 tbsp (25 mL) all-purpose flour

• 1 tsp (5 mL) baking powder

• 1/4 tsp (1 mL) salt

• 3 eggs

• 1-3/4 cups (425 mL) granulated sugar

• 1/3 cup (75 mL) lemon juice (I added a little zest - cause I love my new zester)

• 2 cups (500 mL) fresh or frozen cranberries, quartered

• 2 cups (500 mL) shredded or flaked coconut

• icing sugar (optional)

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).

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