One of B.C’s favourite getaway resorts has just released their brand new cookbook, Island Lake Lodge: The Cookbook by writer Keith Liggett. Recently added to National Geographic’s “Stay List 2009”, Island Lake Lodge is known for its stunning scenery and incredible skiing and hiking trails; now experience a book that melds the elegance of the lodge’s surroundings with your favorite gourmet meals written by lodge’s creative chefs!
Bring the comforting food of the lodge into your kitchen with great appetizer, entrée and dessert ideas…now you can enjoy Island Lake dishes all year round.
Here is a fun dessert recipe I plan to try this weekend:

Tangy Lemon Squares
Recipe by Chef Kerri Maier
Makes about 24 squares

Base
3/4 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
Topping
1 1/2 cups granulated sugar
4 eggs
1/4 cup all-purpose flour
1/3 cup fresh lemon juice
2 Tbsp grated lemon zest

Base: Preheat the oven to 325°F. Grease a 13- × 9-inch baking pan. In a medium bowl, beat butter and sugar until fluffy and pale. Stir in flour and salt just until dough is crumbly. Pat dough evenly over base of prepared pan. Bake for about 30 minutes or until golden brown.
Topping: In a medium bowl, beat together sugar and eggs until well combined. Beat in flour, lemon juice, and lemon zest. Pour topping over crust. Return pan to oven and bake for a further 20 minutes or until topping sets. Let cool completely in pan on wire rack. Cut into squares.