Cranberry Lemon Squares

Recipe by Sydney Mike
READY IN: 2hrs 5mins




  • Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
  • FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
  • Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
  • Coarsely chop cranberries, then set aside.
  • 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.
  • Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
  • Cool on wire rack.
  • FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
  • Add 1/4 cup all-purpose flour & beat until combined.
  • Reduce oven heat to 300 degrees F.
  • Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
  • Bake about 40 minutes or until set, then remove from oven.
  • Cool in pan on wire rack.
  • Refrigerate, chilling well before cutting into squares. Store in refrigerator.