Lemon Almond Cranberry Squares

Chef’s Note

“A very lemony and delicious square.”

READY IN:

1hr35mins

YIELD:

3 dozen

UNITS:

US

IngredientsNutrition

  • 2 cupsflour
  • 13 cupicing sugar
  • 1 cupbutter or 1cupmargarine
  • 4 largelemons
  • 7 eggs
  • 2 cupsgranulated sugar
  • 14 cupbutter or 14 cupmargarine, melted
  • 12 cupall-purpose flour
  • 2 teaspoonsbaking powder
  • 1 14 cupsground almonds
  • 34 cupcraisins
  • Directions

  • CRUST: Combine 2 cups flour, icing sugar and 1 cup butter or margarine until crumbly.
  • Press firmly into a greased 13 x 9 inch cake pan.
  • Bake at 350 degrees for 15-20 minutes, until light golden.
  • TOPPING: Reduce oven temperature to 325 degrees. Grate rind from 2 lemons. Squeeze out 3/4 cup juice.
  • Beat eggs and sugar until light and thickened.
  • Stir in rind, juice and remaining ingredients. Mix well. Pour over baked crust.
  • Bake for 40-50 minutes, or until set and golden.
  • Cool then cut into squares.
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