Recipe Of The Week: Cranberry Lemon Squares
If you’re looking for the perfect dessert to serve this summer, Southern Pink Lemonade’s Cranberry Lemon Squares will do the trick.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup white sugar
- 1/4 teaspoon salt
- zest of one lemon
- 8 ounces (2 sticks) cold butter, cubed
- 1 egg
- 1 teaspoon vanilla extract
- 2 Tablespoons-1/4 cup cold water
- 1- 12 ounce package fresh or frozen cranberries
- 3/4 cup white sugar
- 2 Tablespoons cornstarch
- juice of one lemon
Preheat oven to 375 degrees F. Line a 9×13 baking dish with parchment paper. In the bowl of a food processor, add flour, baking powder, sugar, salt, and lemon zest. Pulse to combine. Add the butter and pulse until dough is crumbled into small pieces. Move the crumbles to the bowl of a stand mixer. Mix in the egg and vanilla extract. Add water 1 tablespoon at a time until dough comes together (I only needed 2 tablespoons). Press half of the dough in the bottom of the prepared baking dish. Set the remaining dough aside for the topping. In a medium bowl, combine the sugar and cornstarch. Add cranberries and lemon juice. Stir to coat cranberries. Pour filling ingredients over the dough in the baking dish. Spread cranberries so that they are in a single layer. Crumble the remaining dough over the top of the cranberries. Bake for 30-35 minutes or until the top and the sides are golden brown. Remove from the oven and allow to cool completely. Once cooled, lift squares out of the baking dish using the parchment paper. Cut into squares.