Cranberry Lemon Bars
After being targeted by multiple ads from the New York Times Cooking page that was promoting “thanksgiving dessert recipes that aren’t pie,” I was influenced to explore this take on a seasonal classic. And you know what? These bars really were better than pie.
Not only did this recipe allow me the excuse to buy a bag of fresh cranberries for the first time, but it was also a crowd pleaser and topic of conversation. Genevieve Ko’s recipe is easy to follow and allows for imperfection as a layer of powdered sugar can hide most anything.
The recipe yields 2 dozen bars which is great for a gathering or just endless nightly desserts for the next two weeks.
Already brainstorming a version of this for summer that subs in seasonal strawberry or blueberries…
For the full recipe and video, click here.
Ingredients
Yield:2 dozen bars
For the Cranberry Layer
1(12-ounce/340-gram) bag fresh or frozen cranberries
¾cup/150 grams granulated sugar
2 to 3 large lemons
For the Crust
Nonstick cooking spray
1½cups/190 grams all-purpose flour
⅓cup/65 grams granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
¾cup/170 grams unsalted butter (1½ sticks), melted and cooled
For the Lemon Layer
1 cup/200 grams granulated sugar
¼cup/30 grams all-purpose flour
⅛teaspoon fine sea salt
3 large eggs, at room temperature
Powdered sugar (optional)
Step 1
Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons of water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons.
Step 2
Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
Step 3
Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
Step 4
Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
Step 5
While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have ½ cup. Squeeze the juice from another lemon, if needed.
Step 6
Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
Step 7
Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
Step 8
Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift powdered sugar over the tops just before serving.
