Cranberry Lemon Squares

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This cranberry dessert is the result of slightly tweaking a great recipe found in the joy of cranberries: the tangy red treat by theresa millang, & features a great combination of lemon & cranberry! Preparation time does not include time needed to cool & chill.

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Steps

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Preheat oven to 325 degrees f , then grease or butter an 8 inch baking pan.

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For cranberry filling ~ in a small saucepan , bring cranberries & water to a boil.

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Redice heat & cook , stirring often , about 25 minutes or until water is absorbed.

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Coarsely chop cranberries , then set aside.

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For bottom crust ~ in a mixing bowl , whisk together powdered sugar & 3 / 4 cup flour , then cut in the butter until pea-size lumps are formed.

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Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.

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Cool on wire rack.

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For lemon topping ~ in a small mixing bowl beat eggs & granulated sugar until smooth , then mix in vanilla , lemon juice & zest.

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Add 1 / 4 cup all-purpose flour & beat until combined.

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Reduce oven heat to 300 degrees f.

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Spread cranberry mixture over baked crust , then pour lemon mixture over cranberry layer.

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Bake about 40 minutes or until set , then remove from oven.

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Cool in pan on wire rack.

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Refrigerate , chilling well before cutting into square.

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Ingredients

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dried cranberries, cold water, powdered sugar, all-purpose flour, unsalted butter, eggs, granulated sugar, vanilla extract, fresh lemon juice, lemon zest