“Cranberries are in season and this recipe is a great tasty treat especially with fresh cranberries.”
READY IN:
1hr 35mins
YIELD:
24 sqares
UNITS:
US

Ingredients Nutrition

Directions

  1. BASE Preheat oven to 325 F.
  2. Butter a 13" x 9" oven-proof baking dish.
  3. In a food processor or blender, pulse flour, sugar, salt and butter and whirl until crumbly.
  4. Spread into prepared baking dish and pat down lightly.
  5. Bake uncovered in preheated 325 F oven for 20 minutes.
  6. Scatter cranberries over warm baked base.
  7. Sprinkle over with shredded coconut.
  8. In a medium-size mixing bowl, whisk together eggs, sugar and lemon juice until well blended.
  9. Gradually whisk in flour and baking powder.
  10. Pour lemon mixture over top (it will spread to fill dish during baking).
  11. Bake uncovered in preheated 325 F oven for about 55 to 60 minutes or until middle is set and edges are golden.
  12. Cool before cutting.
  13. Cut into 3" x 1 1/2" squares.
  14. Store in an airtight container at room temperature for up to 4 days or you may freeze the squares.

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