2 cups (500 mL) flour
cup (75 mL) icing sugar
1 cup (250 mL) margarine
4 large lemons
2 1/4 cups (550 mL) granulated sugar
1/4 cups (50 mL) margarine, melted
1/2 cup (125 mL) flour
2 tsp (10 mL) baking powder
1 1/4 cups (300 mL) ground or finely chopped almonds
1 pkg (142 g) Craisins® Dried Cranberries
Combine all ingredients for crust until crumbly. Press firmly into 13 x 9 inch (33 x 23 cm) cake pan sprayed with nonstick spray. Bake at 350°F (180°C) for 15-20 minutes, or until light golden.
Reduce oven temperature to 325°F (170°C). Grate rind from 2 lemons. Squeeze out 3/4 cup (175ml) juice. Beat eggs and sugar until light and slightly thickened. Stir in rind, juice and remaining ingredients. Mix well. Pour over baked crust. Bake at 325°F (170°C) for 40-50 minutes, or until set and golden. Cool then cut into squares. Sprinkle top lightly with icing sugar before serving. Makes 3 dozen squares.