Cranberry, coconut and lemon squares

• Fresh Cranberries

Inspired by the famous date square (but truly better!!), this cranberry, coconut and lemon squares recipe will make you fall in love with fresh cranberries. You think putting lemon AND cranberries in a dessert will be a little too tart? We’ll change your mind! It tastes rich, fresh, delicious, smooth and comforting.

This recipe can be prepared in advance and can be kept in the fridge for 5 days.

Steps

1. Preheat the oven to 350 °F. Place the grill in the middle position. Cover a square 20 cm mould with parchment paper that’s a little larger than the mould to facilitate removal of the squares.

2. In a bowl, mix the oat, the flour, the sugar and the baking powder. Add the butter and mix together well. Transfer to a mould and, with your hands, press the mix on the bottom of the mould. Cook in the oven for 15 minutes.

3. In the same bowl you used for the crust (we don’t like doing the dishes!), beat the eggs with the sugar with your electric mixer for 2 minutes at medium speed, until the mix whitens and doubles in volume. Careful: avoid mixing too much.

4. Incorporate the flour at a slow pace.

5. Directly over your bowl, with a fine grate, zest both lemons and press the juice of 4 lemons. Mix at low speed.

6. Pour the mix on the thin crust. Carefully spread the cranberries on top and sprinkle the coconut.

7. Reduce the oven temperature to 300 °F and cook for 45 to 60 minutes or until the lemon preparation is firm and the cranberries are well-cooked.