Lemon Almond Cranberry Squares | Recipes

Lemon Almond Cranberry Squares

(51) Ratings:
Prep Time:
Baking Time:
Makes:about 36 squares
Freezing:not recommended

A perfect dessert for family or friends, these squares are a delicious addition to any meal. With zesty lemon, crunchy almonds and sweet cranberries, they’re a colourful treat that everyone will enjoy.



2 cups 500 mL Robin Hood® Original All Purpose Flour
1/3 cup 75 mL icing sugar
1 cup 250 mL butter


4 large lemons
7 eggs
2 1/4 cups 550 mL sugar
1/4 cup 50 mL butter, melted
1/2 cup 125 mL Robin Hood Original All Purpose Flour
2 tsp 10 mL baking powder
1 1/4 cups 300 mL finely chopped almonds
1 cup 250 mL sweetened dried cranberries


  1. Preheat oven to 350°F (180°C). Grease a 13" x 9" (33 x 23 cm) cake pan.
  2. Crust: Combine all ingredients in medium mixing bowl until crumbly.
  3. Press firmly into prepared pan.
  4. Bake in preheated oven for 15 to 20 minutes, or until light golden.
  5. Reduce oven temperature to 325°F (170°C).
  6. 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.
  7. Pour over baked crust.
  8. Bake in oven for 40 to 50 minutes, or until set and golden. Cool then cut into squares.

Nutritional Information

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