CRANBERRY LEMON SQUARES
This cranberry dessert is the result of slightly tweaking a great recipe found in The Joy of Cranberries: The Tangy Red Treat by Theresa Millang, & features a great combination of lemon & cranberry! Preparation time does not include time needed to cool & chill.
Provided by Sydney Mike
Categories Bar Cookie
Time 2h5m
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 124.7, Fat 5, SaturatedFat 3, Cholesterol 34.7, Sodium 10.9, Carbohydrate 18.7, Fiber 0.7, Sugar 11.7, Protein 1.7
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