1 cup freshly squeezed lemon juice, about 3 lemons
1 1/2 cups sweetened shredded coconut
2 cups whole frozen or fresh cranberries
Instructions
Preheat oven to 350 F. Lightly butter a 9 x 13 inch baking dish or coat with nonstick cooking spray. Place 1 1/2 cups flour and icing sugar in a food processor fitted with a metal blade. Whirl until blended. Add butter. Pulse until crumbs form. or in a medium size bowl, stir flour with icing sugar. Using a pastry blender or 2 knives cut in butter until mixture resembles crumbs. Turn mixture into baking dish. press evenly over bottom. Bake in center of 350 F oven until edges are golden tinged, from 15 to 20 minutes. Remove from oven. Reduce oven temperature to 325 F.
Meanwhile, in a small bowl, using a fork, stir 3/4 cup flour with baking powder and salt. In a large bowl, whisk eggs until blended. Whisk in sugar and lemon juice. Gradually whisk in flour mixture just until blended. Stir in coconut until evenly distributed. Then stir in whole cranberries, if using frozen cranberries, do not defrost.
Pour mixture over hot baked crust, making sure cranberries are evenly distributed. Bake in center of 325 F oven until centre is set and edges are deep golden, from 35 to 40 minutes. Remove from oven and cool completely on a rack. Then cut into 2 inch squares. Squares will keep well at room temperature for 1 day or cover tightly and refrigerate up to 3 days or freeze up to 1 month.
Originally Submitted
2/29/2012
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