6 tbsp (90 ml) butter, at room temperature
1/4 cup (60 ml) sugar
1 cup (250 ml) all-purpose flour
1 cup (250 ml) sugar
2 tbsp (30 ml) all-purpose flour
1/4 tsp (1 ml) baking powder
1/4 tsp (1 ml) salt
2 large eggs
grated zest of 1 lemon
juice of 1 lemon (about 3 tbsp)
1 1/2 cups (375 ml) fresh or frozen cranberries or raspberries
icing sugar, for dusting
Preheat oven to 350 F.
In a medium bowl combine the butter, sugar, flour and salt, blending with a pastry cutter or fork. If using a food processor, pulse until well-combined and crumbly. Press into the bottom of a buttered or parchment-lined 8×8-inch pan and bake for 8-10 minutes, or until pale golden around the edges.
In the same bowl, combine the sugar, flour, baking powder and salt. Add the eggs, lemon zest and juice and stir until well blended and smooth.
Sprinkle the cranberries evenly over the base and pour the lemon filling over top. Bake for 25–30 minutes, or until pale golden and set. Cool completely in the pan on a wire rack before cutting into squares; freeze them first for a cleaner cut. Sprinkle with icing sugar just before serving.
Makes 16 squares.
Per square: 146 calories, 4.7 g fat (3 g saturated fat, 1.4 g monounsaturated fat, 0.4 g polyunsaturated fat), 34 mg cholesterol, 24 g carbohydrate, 1.7 g protein, 0.6 g fibre.
Originally published in ParentsCanada magazine, December 2014.