So I Pinterest-stumbled upon this yummy recipe from a darling blog called Southern Pink Lemonade (you know you want to go visit just from that name). I was convinced that I had to make this dessert for ‘First Thanksgiving’ (because we are all going to be scattered for actual Thanksgiving this year, my immediate family gathered this past weekend for what was dubbed ‘First Thanksgiving’. I mean, why have just one?!). I’m thrilled to have happened onto SouthernPinkLemonade.com because it is chock full of tasties–go and drop by, tell Heather we said hi, and poke around her recipes…you will not be disappointed!
Here’s the recipe, as written by Heather:
- 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.
– See more at: http://www.southernpinklemonade.com/2012/11/cranberry-lemon-squares.html
Mine didn’t turn out quite as purty as hers, but darn they taste good.
Everyone at our house was a big fan.
Tagged: cranberry dessert, cranberry recipe, cranberry squares, First Thanksgiving, holiday baking, lemon recipe, lemon squares, lemon zest, Southern Pink Lemonade, Thanksgiving, Thanksgiving dessert, Thanksgiving recipe, white sugar