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Cranberry Lemon Squares

These tart bars use dried cranberries instead of fresh, so you can make them any time of year.

  • Yield: Makes about 16

Source: Martha Stewart Living, November 1995


  • 1 1/2 cups dried cranberries (about 7 ounces)
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 1 cup all-purpose flour
  • 6 tablespoons cold unsalted butter, cut into 12 pieces, plus more for pan
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup plus 1 1/2 teaspoons fresh lemon juice


  1. Place rack in center of oven; heat oven to 325 degrees. Butter an 8-by-8-inch baking pan.

  2. Combine cranberries and 2 cups water in a medium saucepan; bring to a boil. Reduce heat to medium and cook, stirring occasionally, until water is absorbed, about 25 minutes. Transfer to a food processor and chop coarsely. Set aside in a bowl.

  3. In an electric mixer with paddle, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan; bake until golden, about 20 minutes.

  4. Meanwhile, beat eggs and granulated sugar in electric mixer until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour and beat to combine; set aside.

  5. Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust and pour lemon mixture over cranberries. Bake until set, about 40 minutes.

  6. Let cool on a wire rack for about 30 to 40 minutes, then refrigerate for about 4 hours. To serve, cut into squares and dust with confectioners' sugar.

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