Best 2 Cranberry Lemon Squares Recipes
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
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
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
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
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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