Lemon Almond Cranberry Squares
Cooking Time
40-50 minutesServing Size
3 Dozen Squares
Ingredients
Crust 2 cups (500 mL) flour cup (75 mL) icing sugar 1 cup (250 mL) margarine Topping 4 large lemons 7 eggs 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
Steps
Crust 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 350ºF (180ºC) for 15-20 minutes, or until light golden. Topping Reduce oven temperature to 325ºF (170ºC). 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 325ºF (170ºC) 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.