Lemon Almond Cranberry Squares |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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These are so good and so easy to make! You can make these dairy-free by substituting margarine for the butter. Ingredients:
2 cups all-purpose flour |
1/3 cup icing sugar, sifted |
1 cup butter |
4 large lemons |
7 eggs |
2 1/4 cups granulated sugar |
1/4 cup all-purpose flour |
2 teaspoons baking powder |
1 1/4 cups almonds, finely chopped |
6 ounces dried sweetened cranberries |
Directions:
1. For the crust: Combine all ingredients until crumbly.
2. Press firmly into a prepared 13 x 9 pan. Bake at 350°F for 15 to 20 minutes or until light golden.
3. For the topping: Reduce oven temperature to 325°F
4. Grate zest from two lemons.
5. Squeeze out 3/4 cup juice.
6. Beat eggs and sugar until light and slightly thickened.
7. Stir in zest, juice and remaining ingredients.
8. Mix well.
9. Pour over baked crust.
10. Bake for 40 to 50 minutes or until set and golden.
11. Cool completely, then cut into squares.
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