Best Cranberry Lemon Squares Recipes

CRANBERRY-LEMON SQUARES

Steps:

• Preheat oven to 325 degrees. Butter an 8-inch square baking pan, and set aside.
• In a medium saucepan, combine cranberries and 2 cups water; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until water has been absorbed, about 25 minutes.
• Transfer cranberry mixture to bowl of a food processor; chop coarsely. Transfer to a bowl, and set aside.
• In bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan.
• Bake until golden, about 20 minutes. Transfer to a wire rack to cool.
• Beat eggs and granulated sugar until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon mixture aside.
• Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill 4 hours. To serve, cut into squares, and dust with confectioners' sugar.

CRANBERRY LEMON SQUARES

Steps:

• 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.