Cranberry Coconut Lemon Squares
Cranberry Coconut Lemon Squares Preheat oven to 350°F. In a medium bowl or the bowl of a food processor, combine the butter, sugar, flour and salt, blending
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dinnerwithjulie.com.
Cooking tools:
- Food processor
- Pastry cutter
- Microplane
- Cooling rack
- Baking pan
- Parchment paper
- Mixing bowl
- Fork
- Spoon
- Chef's knife
- Oven
- Freezer
Ingredients
- 6 Tbsp. butter, at room temperature
- 1/4 cup sugar
- 1 cup all-purpose flour
- pinch salt
- 1 cup sugar
- 2 Tbsp. all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs
- grated zest of 1 lemon
- juice of 1 lemon (about 3 Tbsp.)
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup shredded coconut (optional)
- icing sugar, for dusting
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