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.
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brooke keberdle
[email protected]These bars were a bit too dense for my taste. I think I would have preferred a lighter, more cake-like texture.
Kathy Hernandez
[email protected]I followed the recipe exactly and my bars turned out perfect. They were so moist and flavorful.
Amber Claasens
[email protected]These bars were so delicious and easy to make. I will definitely be making them again.
Amber O
[email protected]These bars were a bit too sweet for my taste, but I think that's just a matter of personal preference. I might try reducing the amount of sugar in the filling next time.
Glenda Obiena
[email protected]I'm not a huge fan of cranberries, but I really enjoyed these bars. The lemon flavor really shines through.
M YeAsin ArFat Opu
[email protected]These bars are the perfect combination of sweet and tart. The cranberry filling is perfectly complemented by the lemon glaze.
Ibraham Abdall
[email protected]I made these bars for a bake sale and they sold out in minutes! Everyone loved them.
Rashid Bhai
[email protected]These bars were so easy to make and they turned out beautifully. I love the bright red color of the cranberries.
Malik Ali Jan
[email protected]These bars were a bit too tart for my taste, but I think that's just a matter of personal preference. I might try adding a little more sugar to the filling next time.
Mckenzie Breznay
[email protected]I love the combination of cranberries and lemon in these bars. They're so refreshing and delicious.
Huraira AbbaCy
[email protected]I've made these bars several times now and they're always perfect. The crust is flaky and buttery, the filling is tart and sweet, and the glaze is the perfect finishing touch.
Vihaga Sathsara
[email protected]These cranberry lemon bars were a huge hit at my party! They were so easy to make and everyone loved them.