Lemon Almond Cranberry Squares

Name: Lemon Almond Cranberry Squares
Prep time: 25 min
Cook time: 1 h 10 min
Yield: 36
Ingredients: Crust:; 2 cups (500 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1/3 cup (75 mL) icing sugar; 1 cup (250 mL) butter; Topping:; 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 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

Prep Time 25 mins

Cook Time 1 hr 10 mins

Serves 36

Difficulty N/A

Ingredients

Crust:
2 cups (500 mL) Robin Hood^® Original All Purpose Flour
1/3 cup (75 mL) icing sugar
1 cup (250 mL) butter
Topping:
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

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 350°F (180°C). Grease a 13" x 9" (33 x 23 cm) cake pan.

Crust

Step 2:

Combine all ingredients in medium mixing bowl until crumbly.

Step 3:

Press firmly into prepared pan.

Step 4:

Bake in preheated oven for 15 to 20 minutes, or until light golden.

Step 5:

Reduce oven temperature to 325°F (170°C).

Topping

Step 6:

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.

Step 7:

Pour over baked crust.

Step 8:

Bake in oven for 40 to 50 minutes, or until set and golden. Cool then cut into squares.