Crust
- 2 cups all purpose flour
- 1/3 cup icing sugar, sifted
- 1 cup butter or margarine
Topping
- 3 large lemons
- 7 eggs
- 2 ¼ cups white sugar
- ¼ cup butter or marg., melted
- ½ cup all purpose flour
- 2 tsp. baking powder
- 1 ¼ cup ground almonds
- 1 cup dried cranberries
Crust: Combine flour, icing sugar and butter until crumbly. Press firmly into greased 9” x 13” pan. Bake at 350F for 15 – 20 minutes or until light golden. Reduce oven temperature to 325F.
Topping: Grate zest from 2 lemons. Squeeze out ¾ cup juice. Beat eggs and sugar until light and slightly thickened. Stir in zest, juice, melted butter, flour and baking powder. Sprinkle almonds and cranberries over baked crust. Pour egg mixture evenly over crust. Bake for 40 – 50 minutes or until set and golden. Cool completely and cut into squares. If desired, dust with icing sugar before serving. Freezes well.
