Best 2 Cranberry Lemon Bars Recipes
Indulge in the delightful harmony of sweet and tart with our tantalizing Cranberry Lemon Bars. These delectable treats are a perfect blend of chewy, buttery crust and vibrant, tangy filling. Each bite offers a burst of refreshing lemon and the perfect balance of cranberry tartness. Whether you're a seasoned baker or just starting, our easy-to-follow recipe will guide you through the process of creating these irresistible bars.
This recipe provides two variations to satisfy your taste preferences. The first variation features a classic shortbread crust and a luscious lemon curd filling, while the second variation introduces a delightful twist with a buttery almond crust and a vibrant cranberry filling. Both versions promise a delightful treat that will leave you craving more.
CRANBERRY LEMON BARS
Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn't tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 1h
Yield 2 dozen bars
Number Of Ingredients 14
Steps:
- Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. 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.
- 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.
- 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.
- While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
- 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.
- 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.
- 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 confectioners' sugar over the tops just before serving.
CRANBERRY-LEMON BARS
Provided by Food Network Kitchen
Categories dessert
Time 8h
Yield About 48 bars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray, then line with parchment paper, leaving an overhang on two sides. Lightly coat the parchment with cooking spray. Spread the pecans on a baking sheet and bake until toasted, 8 to 10 minutes; let cool.
- Finely grind the nuts in a food processor. Add the flour, 1/2 cup sugar and 1 teaspoon salt and pulse. Add 1 1/2 sticks butter and 2 egg yolks; process until the dough comes together. Transfer the dough to the prepared baking dish and press into an even layer (use a piece of parchment to help). Bake until the crust is golden brown, 30 to 35 minutes. Let cool.
- Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine. Microwave in 10-second intervals, stirring after each, until melted.
- Combine the cranberries, vanilla bean and 3/4 cup sugar in a medium saucepan. Stir in 2 tablespoons warm water and cook over medium-high heat, stirring, until thick, 10 to 15 minutes. Discard the vanilla bean. Transfer the mixture to a blender, add the gelatin mixture and puree on low speed until smooth but not too airy; set aside.
- Meanwhile, whisk the 3 whole eggs, remaining 2 egg yolks, the lemon zest, lemon juice and the remaining 1/2 cup sugar and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat, whisking, until thick enough to coat the back of a spoon, 5 to 10 minutes (do not boil). Remove from the heat and whisk in the remaining 1 1/2 sticks butter, one piece at a time, until creamy. Whisk in the cranberry mixture until combined. Spread the cranberry mixture over the cooled crust and refrigerate, uncovered, at least 6 hours and up to 1 day.
- Lift the bars out of the pan and remove the parchment. Cut into small squares.
Tips:
- Always use fresh cranberries for the best flavor. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them completely before using. - Make sure the butter is cold before you start making the crust. This will help the crust to be more flaky. - Use a food processor to make the crust. This will help the crust to be evenly mixed and will save you time. - Press the crust firmly into the pan. This will help to prevent the crust from shrinking and cracking. - Bake the crust for about 15 minutes, or until it is golden brown. - While the crust is baking, make the filling. Combine the sugar, cornstarch, salt, and lemon zest in a medium bowl. Stir in the water and cranberry juice. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 5 minutes, or until the mixture has thickened. - Pour the filling over the baked crust. - Bake the bars for about 30 minutes, or until the filling is set. - Let the bars cool completely before cutting them into squares.Conclusion:
Cranberry lemon bars are a delicious and easy-to-make treat that are perfect for any occasion. They are tart, sweet, and have a wonderful citrus flavor. These bars are also a good source of vitamin C and fiber, so you can feel good about indulging in them. Next time you are looking for a special dessert to make, give these cranberry lemon bars a try. You won't be disappointed.
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