Cranberry Coconut Lemon Squares

AuthorJulie

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

1

Preheat oven to 350°F.

2
3

In 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
5

In 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
7

Sprinkle 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
9

Makes 16 squares.

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

1

Preheat oven to 350°F.

2
3

In 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
5

In 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
7

Sprinkle 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
9

Makes 16 squares.

Cranberry Coconut Lemon Squares
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