Lemon - Cranberry Star Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3/4 cup flour1/4 cup rolled oats3 tbsp cold stick margarine, cut in pieces3 tbsp vegetable shortening2 tbsp packed brown sugar2 eggs3/4 cup sugar1 cup flour1 tsp baking powder1/4 tsp salt1 1/2 cups fresh whole cranberries1/3 cup unsweetened shredded coconut1/3 cup sultana raisins 1 1/2 cups icing sugar3 tbsp margarine at room temperature1 tbsp water1 tbsp lemon juiceFinely grated zest of 1 lemon
For base, whir ingredients in food processor until mixture looks like crumbs, then starts to form clumps.
Press into the bottom of an 8" dish.
Bake 5 minutes in preheated 350F oven, cool to room temperature.
Using electric mixer, beat eggs and sugar until fluffy, about 2 minutes.
Sift in flour, baking powder and salt, and blend in.
Stir in cranberries, coconut and sultanas by hand, and spread over shortbread base.
Bake until browned and set in centre, about 15 minutes.
Cool on rack to room temperature.
For icing, whisk together remaining ingredients until smooth.
Spread over filling and chill completely.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Press into the bottom of an 8" dish.
Bake 5 minutes in preheated 350F oven, cool to room temperature.
Using electric mixer, beat eggs and sugar until fluffy, about 2 minutes.
Sift in flour, baking powder and salt, and blend in.
Stir in cranberries, coconut and sultanas by hand, and spread over shortbread base.
Bake until browned and set in centre, about 15 minutes.
Cool on rack to room temperature.
For icing, whisk together remaining ingredients until smooth.
Spread over filling and chill completely.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 153.2
- Total Fat: 5.3 g
- Cholesterol: 17.7 mg
- Sodium: 48.2 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 0.8 g
- Protein: 1.8 g
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