This is the third time I have started this post; twice now my computer has failed me, so I’m hoping this one is the charm, because I used all mine up on the first two posts. So, let me be blunt; these squares rock, easily my baking find of the year; perfect blend of tart and sweet, and if spring had a taste, this is what is would be (yes, I know, cranberries and lemons are more of a Christmas thing, but trust me). Also, they froze beautifully, so they are easy to make ahead. So just make them already. Shout out to ELS for the awesome recipe!
3 cups flour
1 tsp baking powder
1 cup sugar
1/4 tsp salt
Zest of one big lemon
1 cup butter, cold and cubed
1 tsp vanilla
2 – 4 Tbsp cold water
2 1/2 – 3 cups frozen cranberries (depending on how tart you like it)
1/2 cup + 2 Tbsp white sugar
Juice from your zested lemon
2 Tbsp corn starch
1. Preheat oven to 400 and spray a 9×13 glass baking dish.
2. Combine flour, sugar, baking powder, salt and lemon zest in your food processor or a large bowl. Pulse or whisk to blend. Add butter and pulse (in processor) or use a pastry cutter until crumbly, with no visible hunks of butter.
3. Transfer to a stand mixer (or using a handheld electric) and add egg and vanilla. Once mixed, add water 1 Tbsp at a time until the dough comes together. Mix very well between each addition, as it will take a while for the dough to form even after you add the water. I used about 2 1/2 Tbsp.
4. Press a little more than half (I always seem to have a big half, so use that one) the dough into the bottom of the pan.
5. Combine lemon juice, sugar, and cornstarch in a medium bowl, stirring until smooth. Add the cranberries and mix thoroughly. Pour over the bottom layer, then crumble remaining dough on top.
6. Bake for 10 minutes, then reduce the heat to 375 and bake for another 25 minutes or until edges and topping are golden brown. Let cool completely (and I mean completely) before cutting.