Lemon & Cranberry Squares

Ingredients

Base

• 2 cups all purpose flour

• 1/2 cup granulated sugar

• 1/4 tsp. salt

• 1/2 cup unsalted butter, room temp.

Filling

• 2 tbsp. all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3 eggs
• 1 3/4 cups granulated sugar
• 1/3 cup freshly squeezed lemon juice 2 cups 
  fresh or frozen cranberries
• 2 cups shredded sweet coconut

Directions

Base

1. Grease a 9 x 13-inch (3L) baking pan. Preheat your oven to 350°F (180°C).

2. Stir together the flour, sugar and salt. Mix in the butter until mixture has a crumbly consistency.

3. Press mixture into the bottom of your baking pan ensuring it is even. Place pan in the centre of the oven and bake until lightly golden, approximately 20 minutes.

Filling

1. While crust is cooking, mix flour, baking powder and salt in a small bowl.
2. Cut lemon in half and place in the microwave for 30 seconds on high, squeeze juice out of lemon remembering to remove the seeds.
3. Whisk together the eggs, sugar and lemon juice in a large bowl. Whisk in the flour mixture until well blended.
4. Stir in the cranberries and coconut, then pour mixture over the hot crust.
5. Reduce the oven temperature to 325°F (160°C). Bake in the centre of the oven until the edges are a deep golden colour, and the centre is firm, approximately 45 to 50 minutes. Let cool.
   
   This recipe will make approximately 24 squares. The squares can be kept frozen for up to a month, kept refrigerated for up to 3 days or 
   kept at room temperature for a day.