Cranberry Coconut Lemon Squares

cranberry-lemon-bars

I can’t remember the first time I made these. I make them every year – and now, on the verge of cookie month, when I went to look up the recipe here, I couldn’t believe I haven’t shared it yet. Sorry, guys.

For fans of the sweet-tart, these are it – a double whammy of pucker, with a layer of cranberries suspended in lemon filling. A smattering of coconut adds some sweet chewiness. I like that I can make them ahead of time and stack them in the freezer – in fact, freezing them first makes it easy to cut them cleanly, and they thaw nicely while sitting out on a plate. All they need is a shake of icing sugar.

Sorry to keep this short and sweet, but it’s important that you have this recipe ASAP.

cranberry-lemon-bars
cranberry-lemon-bars

Cranberry Coconut Lemon Squares

Recipe link

  

November 29, 2016

Ingredients

Base:

6 Tbsp. butter, at room temperature

1/4 cup sugar

1 cup all-purpose flour

pinch salt

Topping:

1 cup sugar

2 Tbsp. all-purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

2 large eggs

grated zest of 1 lemon

juice of 1 lemon (about 3 Tbsp.)

1 1/2 cups fresh or frozen cranberries

1/2 cup shredded coconut (optional)

icing sugar, for dusting

Directions

1Preheat oven to 350°F.

2

3In a medium bowl or the bowl of a food processor, combine the butter, sugar, flour and salt, blending with a pastry cutter or fork or pulsing in the food processor until well-combined and crumbly. Press into the bottom of a buttered or parchment-lined 8x8-inch pan and bake for 8-10 minutes, or until pale golden around the edges.

4

5In the same bowl, combine the sugar, flour, baking powder and salt. Add the eggs, lemon zest and lemon juice and stir until well blended and smooth.

6

7Sprinkle the cranberries and coconut evenly over the base and pour the lemon filling over top. Bake for 30-35 minutes, or until golden and set. Cool completely in the pan on a wire rack before cutting into squares; freeze them first for a cleaner cut. Once cooled, sprinkle with icing sugar before serving. (If you want to cut them really cleanly, cool and freeze, then cut them frozen.)

8

9Makes 16 squares.

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24 comments on “Cranberry Coconut Lemon Squares

  1. Cassie
    November 29, 2016 at 9:21 pm

    Wow, these look amazing! Can’t wait to try them out. :)

  2. Anonymous
    November 29, 2016 at 9:37 pm

    Julie, your blog should have a warning about protecting keyboards from drool. Or maybe you need to joint venture with a tech wizard to market a “kitchen-(and drool) friendly laptop. Seriously, this made me drool! Thanks for sharing. I think these will become a tradition in my family.

    • Julie
      November 29, 2016 at 9:46 pm

      Waterproof! I think you may be on to something…

  3. Caroline Csak
    November 29, 2016 at 11:03 pm

    Going to try these – may even try them with sour cherries, as I have bagfuls in the freezer.

    • Julie
      December 1, 2016 at 7:40 am

      Ooh, brilliant idea!!

  4. Carolyn
    November 30, 2016 at 9:52 am

    These are the same/very similar as the recipe in One Smart Cookie, except the butter content in the crust is increased a bit? If yes, they are super yummy!

    • Julie
      December 1, 2016 at 7:40 am

      Yes! I use a bit more butter now – partly because it’s not as feared now as it was in the nineties, and to make it easier to handle – people tend to panic a bit when the crust mixture seems dry. :)

  5. Sue D
    November 30, 2016 at 11:36 am

    What a timely reminder – one of my absolute favourites! Thanks Julie!

    • Julie
      December 1, 2016 at 7:39 am

      I know – I had almost forgotten!

  6. Heather
    December 3, 2016 at 12:48 pm

    Could I use raspberries instead of cranberries??

    • Julie
      December 6, 2016 at 10:23 am

      ABSOLUTELY. That would be delicious!

  7. Valarie
    December 6, 2016 at 9:26 pm

    As soon as I saw this, I had to rush home and make it. So good! I want to try it with orange and cranberry next.

  8. Meta4
    December 6, 2016 at 11:54 pm

    Made this today. Fantastic…Amazingly good…these are a keeper.

  9. Heather
    December 11, 2016 at 10:08 am

    Oh my goodness! These are fantastic!

    • Julie
      December 14, 2016 at 1:30 pm

      SO glad you liked them heather!!

  10. Tegan
    January 7, 2017 at 2:47 pm

    Just baked and now cooling – they look amazing!!

  11. Beth
    October 20, 2017 at 9:06 am

    I just made these and they are DELICIOUS. I added extra cranberries for extra tartness. Thanks for the amazing recipe!!

  12. Jennifer
    December 13, 2017 at 12:56 pm

    Just made these for guests last night…perfect dessert! They are fabulous.

  13. Steph
    December 17, 2017 at 8:17 pm

    So good and not tricky at all to make! I added white chocolate chips since I had some left over in my pantry. And it freezes so well. Great for making ahead and bringing to a holiday party later!

  14. Dee
    December 19, 2017 at 2:46 pm

    Can these be doubled and made in a 9 x 13 pan

    • Julie
      December 19, 2017 at 8:38 pm

      I think it should work?

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