Lemon - Cranberry Star Bars

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Lemon - Cranberry Star Bars calories by ingredient


Introduction

Letting the dish cool in the fridge and set well helps when it comes to cutting the bars cleanly. Adapted from a recipe in the old Star Weekly, re-published in the Toronto Star. Letting the dish cool in the fridge and set well helps when it comes to cutting the bars cleanly. Adapted from a recipe in the old Star Weekly, re-published in the Toronto Star.
Number of Servings: 24

Ingredients

    3/4 cup flour
    1/4 cup rolled oats
    3 tbsp cold stick margarine, cut in pieces
    3 tbsp vegetable shortening
    2 tbsp packed brown sugar
    2 eggs
    3/4 cup sugar
    1 cup flour
    1 tsp baking powder
    1/4 tsp salt
    1 1/2 cups fresh whole cranberries
    1/3 cup unsweetened shredded coconut
    1/3 cup sultana raisins
    1 1/2 cups icing sugar
    3 tbsp margarine at room temperature
    1 tbsp water
    1 tbsp lemon juice
    Finely grated zest of 1 lemon

Directions

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.