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Ingredients
| dried sweetened cranberries: 1 1/2 cups |
| water: 2 cups (cold) |
| powdered sugar (unsifted): 1/4 cup |
| all-purpose flour (unsifted): 3/4 cup |
| unsalted butter: 6 Tbl (cold//cut up) |
| eggs: 2 (large) |
| granulated sugar: 3/4 cup |
| vanilla extract: 1/2 tsp |
| lemon juice: 1/4 cup (fresh) |
| lemon zest: 1 tsp (optional) |
| all-purpose flour (unsifted): 1/4 cup |
Cranberry Lemon Squares
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
85 min -
Servings
16 serving(s)
Tags
- Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
- FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
- Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
- Coarsely chop cranberries, then set aside.
- FOR BOTTOM CRUST ~ In a mixing bowl, whisk together powdered sugar & 3/4 cup flour, then cut in the butter until pea-size lumps are formed.
- Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
- Cool on wire rack.
- FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
- Add 1/4 cup all-purpose flour & beat until combined.
- Reduce oven heat to 300 degrees F.
- Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
- Bake about 40 minutes or until set, then remove from oven.
- Cool in pan on wire rack.
- Refrigerate, chilling well before cutting into squares. Store in refrigerator.