• Preparation Time 25 minutes
  • Baking Time 70 minutes
  • Makes about 36 squares
  • Freezing Not Recommended

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Ingredients

  • Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/3 cup icing sugar
  • 1 cup butter
  • Topping
  • 4 large lemons
  • 7 eggs
  • 2 1/4 cups sugar
  • 1/4 cup butter, melted
  • 1/2 cup Robin Hood Original All Purpose Flour
  • 2 tsp baking powder
  • 1 1/4 cups finely chopped almonds
  • 1 cup sweetened dried cranberries

Serving Size: about 36 squares

Directions

Serving Size: about 36 squares

  • Preheat oven to 350°F (180°C). Grease a 13" x 9" (33 x 23 cm) cake pan.
  • Crust: Combine all ingredients in medium mixing bowl until crumbly.
  • Press firmly into prepared pan.
  • Bake in preheated oven for 15 to 20 minutes, or until light golden.
  • Reduce oven temperature to 325°F (170°C).
  • Topping: Grate rind from 2 lemons. Squeeze out 3/4 cup (175 mL) juice in medium bowl. Beat eggs and sugar until light and slightly thickened. Stir in rind, juice and remaining ingredients. Mix well.
  • Pour over baked crust.
  • Bake in oven for 40 to 50 minutes, or until set and golden. Cool then cut into squares.

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