Monday, October 1, 2012

Cranberry Coconut Lemon Squares

I've always loved this recipe. I don't make a lot of lemon desserts these days because my husband isn't into them. I let him sample a square last night after I made them, and he was sad when I told him he couldn't have more. I gave him a second one anyway of course, but I made them for a sip and see today so two was the limit. Lucky for him there were some left over and I brought them home. For someone who doesn't like lemon desserts, he certainly went crazy for these!

I have many cooking magazines and that's where I originally got this recipe, but now everything's online too so you can find it on Canadian Living.

These aren't that Weight Watchers friendly, but I'm providing the points value for you anyway. Totally worth it! Of course, I've been going to parties every weekend for the past month, so I'm loosing very VERY slowly lately. But I'm still hanging on. I'm considering switching to calorie counting once my membership expires with Weight Watchers. Why? Umm ... because it's free! I like MyFitnessPal because their app is cool. It scans barcodes making life a lot easier when adding to your tracker. I wish the WW app did that. For recipes and exercise videos, I like Spark People.

You know you want some!

When you squeeze the dough it should hold a shape like this.

All pressed into the pan and ready to be baked.

Mixing up the filling here.

Now the filling is poured into the pan and ready to go into the oven.


Cranberry Coconut Lemon Squares
20 Servings | PointsPlus per Serving: 7

2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
zest of 1 lemon
3/4 cup butter, cubed and softened
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1-3/4 cups granulated sugar
1/3 cup lemon juice (1 large lemon will do)
2 cups whole cranberries (I used fresh)
2 cups shredded coconut (I used sweetened)

Preheat the oven to 350F and line a 13x9" baking dish with parchment paper. I didn't bother to spray it and had no problem getting the squares out.

In a large bowl, whisk together flour, sugar, salt and lemon zest. Use your hands to cut in the butter until it's crumbly. When you squeeze it, it should hold together. Dump it into the prepared pan and use your hands to evenly press the dough on the bottom of the pan. Bake for about 15 minutes or until the edges start to turn golden. Don't over bake at this point because it's going back in after you put the filling on.

While the base is baking, you can prepare the filling. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, whisk together eggs, sugar and lemon juice, then, whisk in flour mixture until well combined.

And finally, stir in the cranberries and coconut. I think my coconut was a 200g bag and that was just about 2 cups. My bag of cranberries had 3 cups in it, so I froze the last cup to use in something else later.

Once the base is cooked, remove it from the oven and reduce the heat to 325F.

Pour the filling over the base layer, and spread it evenly with a spatula. Try to get the cranberries evenly distributed so that every square gets some when you cut it up. Bake for 45 minutes or until golden and firm. Let it cool completely before cutting into squares. The original recipe said it made 40 but there's just no way! I cut 20 and that was a good portion in my opinion. Actually, in most people's opinion it may have even been too small!

Apparently these freeze well for up to a month.

10/06/12 - Featured in Daily Buzz Food top 9 Cranberry Treats


  1. Lovely recipe. Just saw it on foodblogs. I was looking to bake with cranberries.

  2. I love cranberries, lemon, and coconut, so these look amazing! There are not enough cranberry dessert recipes out there, and I cannot wait to try this :)

  3. great recipe. Had to make it a second time, the first time it was gone too soon. Everyone who tried it loved it.