Cranberry Lemon Bars
A striking twist on the classic lemon bar. Cranberries are quick-cooked into a magenta jam with lemon zest, then topped with a thin layer of traditional lemon filling that sets over it like icing. The crust is the easy kind — melted butter stirred into flour and patted into the pan — and it stays crisp even after days in the refrigerator, which makes these a good make-ahead for the holidays.
- Serves
- 2 dozen bars
- Yield
- 24 bars
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr
- Cuisine
- American
- Level
- Intermediate
Directions
-
Start the cranberry layer: combine the cranberries, sugar and 3 tablespoons water in a medium saucepan and zest 2 of the lemons directly into the pan (reserve the lemons). Bring to a boil over medium-high heat, stirring now and then, and keep boiling until the berries burst and the mixture is jammy, 7 to 9 minutes. Set aside.
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Make the crust: heat the oven to 350°F. Line the bottom and sides of a 9-by-13-inch pan with one large sheet of heavy foil, with no gaps, and coat it generously with cooking spray.
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Whisk the flour, sugar and salt in a medium bowl. Stir the vanilla into the melted butter, pour it over the flour mixture and stir until a dough forms. Press into an even layer in the pan and bake until golden around the edges and dry and golden on top, 17 to 20 minutes.
-
While the crust bakes, juice the 2 zested lemons; you need ½ cup, so squeeze the third lemon if necessary.
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Whisk the sugar, flour and salt for the lemon layer in a medium bowl. Add the eggs and whisk gently just until incorporated, then add the lemon juice and stir gently until smooth — you don't want to beat air into it.
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Let the crust cool 5 minutes, then spread the cranberry mixture evenly over it. Slowly and carefully pour the lemon mixture on top so the two layers stay distinct.
-
Bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a rack, then refrigerate until cold and firm, at least 2 hours. Lift the slab out by the foil onto a cutting board and cut into 24 squares, wiping the knife between cuts. Sift confectioners' sugar over the top just before serving, if you like.
Shawnie’s notes
The bars keep, refrigerated, for up to 5 days. The lemon layer takes ½ cup of juice — the two zested lemons usually give exactly that.
Adapted from Genevieve Ko, The New York Times
