Best 2 Cranberry Lemon Squares Recipes

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Indulge in the delightful symphony of tart cranberries and refreshing lemon in these delectable Cranberry Lemon Squares. These treats are a perfect blend of sweet and tangy, with a buttery shortbread crust that melts in your mouth. Each bite offers a burst of citrusy goodness, thanks to the zesty lemon curd filling that perfectly complements the chewy cranberry layer. Whether you're a fan of classic lemon bars or looking for a unique twist, these Cranberry Lemon Squares are sure to satisfy your cravings. With easy-to-follow instructions and detailed ingredient lists, this recipe is perfect for bakers of all skill levels. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your taste buds dancing with joy.

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CRANBERRY-LEMON SQUARES



Cranberry-Lemon Squares image

These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 7

6 tablespoons cold unsalted butter, cut into 12 pieces, plus more for pan
1 1/2 cups dried cranberries, (about 7 ounces, available at specialty-food stores)
1/4 cup confectioners' sugar, plus more for dusting
1 cup all-purpose flour
2 large eggs
3/4 cup granulated sugar
1/4 cup freshly squeezed plus 1 1/2 teaspoons lemon juice, (about 3 lemons)

Steps:

  • Preheat oven to 325 degrees. Butter an 8-inch square baking pan, and set aside.
  • In a medium saucepan, combine cranberries and 2 cups water; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until water has been absorbed, about 25 minutes.
  • Transfer cranberry mixture to bowl of a food processor; chop coarsely. Transfer to a bowl, and set aside.
  • In bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan.
  • Bake until golden, about 20 minutes. Transfer to a wire rack to cool.
  • Beat eggs and granulated sugar until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon mixture aside.
  • Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill 4 hours. To serve, cut into squares, and dust with confectioners' sugar.

CRANBERRY LEMON SQUARES



Cranberry Lemon Squares image

This cranberry dessert is the result of slightly tweaking a great recipe found in The Joy of Cranberries: The Tangy Red Treat by Theresa Millang, & features a great combination of lemon & cranberry! Preparation time does not include time needed to cool & chill.

Provided by Sydney Mike

Categories     Bar Cookie

Time 2h5m

Yield 16 serving(s)

Number Of Ingredients 11

1 1/2 cups dried cranberries
2 cups cold water
1/4 cup powdered sugar
3/4 cup all-purpose flour
6 tablespoons cold unsalted butter, cut up
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 teaspoon lemon zest (optional)
1/4 cup all-purpose flour

Steps:

  • Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
  • FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
  • Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
  • Coarsely chop cranberries, then set aside.
  • FOR BOTTOM CRUST ~ In a mixing bowl, whisk together powdered sugar & 3/4 cup flour, then cut in the butter until pea-size lumps are formed.
  • Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
  • Cool on wire rack.
  • FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
  • Add 1/4 cup all-purpose flour & beat until combined.
  • Reduce oven heat to 300 degrees F.
  • Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
  • Bake about 40 minutes or until set, then remove from oven.
  • Cool in pan on wire rack.
  • Refrigerate, chilling well before cutting into squares. Store in refrigerator.

Nutrition Facts : Calories 124.7, Fat 5, SaturatedFat 3, Cholesterol 34.7, Sodium 10.9, Carbohydrate 18.7, Fiber 0.7, Sugar 11.7, Protein 1.7

Below is a summary of tips and a conclusion for the Cranberry Lemon Squares recipe from AliceRecipes.com, formatted in HTML and optimized for search engines:

Tips:

  • For a flaky crust, use cold butter and work it into the flour mixture quickly. Avoid overworking the dough; otherwise, it will become tough.
  • If you don't have a lemon zester, you can use a microplane grater to zest the lemon.
  • To make the cranberry filling, use fresh cranberries for the best flavor and texture. If you only have frozen cranberries, thaw them completely before using.
  • To prevent the cranberry filling from sinking to the bottom of the squares, toss the cranberries with a little bit of flour before adding them to the filling.
  • Bake the cranberry lemon squares until the crust is golden brown and the filling is set. A toothpick inserted into the center should come out clean.
  • Allow the cranberry lemon squares to cool completely before cutting and serving. This will help the filling to set and prevent it from falling apart.

Conclusion:

These cranberry lemon squares are a delicious and easy-to-make treat that are perfect for any occasion. They're made with a flaky crust, a tart and tangy cranberry filling, and a sweet and lemony glaze. The combination of flavors and textures is simply irresistible. So next time you're looking for a dessert that's both delicious and impressive, give these cranberry lemon squares a try.

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