There are few things I love more than cranberries and lemons so why not put them together? It is the perfect combination of sweet and tart that will send your taste buds into a tailspin of delight!
Cranberry Lemon Bars
Prep Time: 40 Minutes
Total Time: 2 Hour
Servings: 24 Bars
Cranberry Lemon Bars
Prep Time: 40 Minutes
Total Time: 2 Hour
Servings: 24 Bars
Crust
1/2 Pound Unsalted Butter at Room Temp
1/2 Cup Granulated Sugar
2 Cups All Purpose Flour
1/8 tsp Kosher Salt
Lemon Curd
1 1/2 Cups of Sugar
1/4 Cup Flour
4 Eggs
3/4 Cup Lemon Juice
Zest of 2 Lemons
Cranberry Curd
12 oz Fresh Cranberries (Frozen will work too)
1/2 Cup Water
3/4 Cup Sugar
4 Large Eggs
4 large Egg Yolks
2 Tsbp Lemon juice
Zest of 1 Lemon
1 Tbsp Cornstarch
1/4 tsp Salt
1 Stick of Butter (cut into small cubes at room temp)
Directions
1/2 Cup Water
3/4 Cup Sugar
4 Large Eggs
4 large Egg Yolks
2 Tsbp Lemon juice
Zest of 1 Lemon
1 Tbsp Cornstarch
1/4 tsp Salt
1 Stick of Butter (cut into small cubes at room temp)
Directions
Preheat oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and with the mixer on low add to the butter. Do not over mix. Press the dough into a parchment lined 9x13 inch baking sheet being sure to build up on all edges. Chill for about 10 minutes in the freezer. Bake the crust for 15-20 minutes until lightly browned. Let it cool.
Leave oven on.
For the lemon curd, combine the sugar, flour, eggs, lemon juice and lemon zest in a large bowl and whisk well. Pour the lemon mixture over the shortbread crust and place in the freezer for 20 - 30 minutes.
Meanwhile, pour the cranberries and water into a medium saucepan over medium-high heat. Allow the water to boil and for all of the cranberries to pop before taking off the heat (approx 5 minutes). Pour the the mixture through a mesh sieve into a large heat proof bowl. Strain the juice and press the cranberry puree through until only the skins of the cranberry are left. Set the puree aside to cool. Put a small pot on the stove with 2 inches of water on high heat. When it reached a rolling bowl, add the sugar, eggs, egg yolks, lemon juice, and salt to the cranberry puree and whisk until smooth. Place the heatproof bowl over the bowling water and heat the curd. Whisk constantly. At the five minute mark add the corn starch and whisk vigorously until the curd starts to thicken and coats the back of a spoon. Take the mixture off of the heat and fold in the butter. Pour the cranberry curd over the lemon curd and smooth out carefully.
Bake for 22-28 minutes. The bars should be firm. Remove from the oven and let them cool to room temperature. Cut into squares and sprinkle with confectioners sugar and serve!
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and with the mixer on low add to the butter. Do not over mix. Press the dough into a parchment lined 9x13 inch baking sheet being sure to build up on all edges. Chill for about 10 minutes in the freezer. Bake the crust for 15-20 minutes until lightly browned. Let it cool.
Leave oven on.
For the lemon curd, combine the sugar, flour, eggs, lemon juice and lemon zest in a large bowl and whisk well. Pour the lemon mixture over the shortbread crust and place in the freezer for 20 - 30 minutes.
Meanwhile, pour the cranberries and water into a medium saucepan over medium-high heat. Allow the water to boil and for all of the cranberries to pop before taking off the heat (approx 5 minutes). Pour the the mixture through a mesh sieve into a large heat proof bowl. Strain the juice and press the cranberry puree through until only the skins of the cranberry are left. Set the puree aside to cool. Put a small pot on the stove with 2 inches of water on high heat. When it reached a rolling bowl, add the sugar, eggs, egg yolks, lemon juice, and salt to the cranberry puree and whisk until smooth. Place the heatproof bowl over the bowling water and heat the curd. Whisk constantly. At the five minute mark add the corn starch and whisk vigorously until the curd starts to thicken and coats the back of a spoon. Take the mixture off of the heat and fold in the butter. Pour the cranberry curd over the lemon curd and smooth out carefully.
Bake for 22-28 minutes. The bars should be firm. Remove from the oven and let them cool to room temperature. Cut into squares and sprinkle with confectioners sugar and serve!
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