Tart cranberries combine with a lovely tart lemon and coconut filling, all on top of a delicious shortbread base. Great for family enjoyment or holiday sharing.
1/3cup(76g)salted butter, cold, cut into 5 or 6 pieces (or unsalted butter, with a pinch of salt added)
Cranberry Lemon Filling:
6Tablespoons(45g)all purpose flour
1/2teaspoonbaking powder
1/8teaspoonfine salt
1largeegg
1 1/4cups(250g)white granulated sugar
1/4cup(57ml)lemon juice, from about 1 large lemon or bottled lemon juice
3/4cupsweetened, shredded coconut
1cupcranberries, chopped, fresh or frozen cranberries, thawed
For garnish before serving:
Additional icing/confectioners' sugar
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Instructions
Preheat oven to 350F. Line an 8x8-inch baking pan with parchment paper, letting the sides of the parchment extend past the edges of the pan to use as handles later to remove from the pan. (if doubling recipe, use a 9x13-inch pan.) If pan is glass, reduce oven temperatures by 25 degrees F. Set aside.
Make the base: Whisk together the flour and icing sugar. Add the cold butter pieces and using a pastry cutter or your fingertips, cut or rub the butter into the flour until you have a coarse crumb mixture. Pour the mixture into the prepared baking pan and press evenly into the bottom of the pan. Bake in preheated oven for 13-15 minutes until set. Remove from oven and set aside.
REDUCE OVEN TEMPERATURE TO 325F.
While the crust bakes, make the filling: Chop the cranberries. (You can chop as coarsely or as finely as you like). Set aside. In a small bowl, whisk together the flour, baking powder and salt. Set aside. In a medium bowl, Whisk the egg first, then whisk in the sugar, then the lemon juice. Gradually whisk in the flour mixture until filling is smooth. Stir in the coconut, then gently fold in the chopped cranberries. Pour the cranberry mixture over the pre-baked base.
Bake in 325F for 30-35 minutes (for 8x8-inch pan) or 35-45 minutes for a 9x13-inch pan, or until top is lightly golden and filling is set right to the centre of the pan.
Remove from oven and let cool completely in the pan. For easiest cutting into squares, cover the pan and refrigerate until well chilled (or pop into the freezer for a bit). Remove from pan by lifting out with the parchment "handles" onto a cutting board, then cut into 2x2-inch squares.
Store in the refrigerator for 4 days or more or freeze up to 2 months, for longer storage.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find Step-by-Step photos there, that you might find helpful.