Lemon Almond Cranberry Squares

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 350°F (180°C) for 15-20 minutes, or until light golden.

Topping

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.