10
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
2 tbsp all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 eggs
2 cups granulated sugar
1/3 cup freshly squeezed lemon juice
2 cups frozen or fresh cranberries
2 cups dessicated sweet coconut
Preheat oven to 350F (180C). Grease a 9x13-inch (3-L) rectangular baking pan or coat with cooking spray. Stir 2 cups (500 mL) flour with 1/2 cup (125 mL) sugar and 1/4 teaspoon (1 mL) salt. Stir in butter until crumbly. Evenly press mixture into bottom of prepared pan. Bake in centre of preheated 350F (180C) oven until lightly golden, about 20 minutes.
Meanwhile, to make filling, stir 2 tablespoons (30 mL) flour with baking powder and 1/4 teaspoon (1 mL) salt in a small bowl. In a large mixing bowl, whisk eggs with 2 cups (500 mL) sugar and lemon juice. Whisk in flour mixture until blended. Stir in cranberries and coconut. Pour mixture over hot baked crust.
Reduce heat to 325F (160C). Bake in centre of oven until middle is firm and edges are a deep golden color, from 45 to 50 minutes. Squares will keep well at room temperature for 1 day. Or cover tightly and refrigerate for up to 3 days or freeze for up to 1 month.
Calories 207, Protein 2.2g, Carbohydrates 34.2g, Fat 7.3g.
Victoria's Sally Cafe perfectly balances the sweetness of coconut with lemon and cranberry tang in these fabulous squares with a rich shortbread base.