Lemon Cranberry Bars Recipes

Steps:

• For the cranberry-lemon juice: Cook the cranberries, lemon juice and sugar in a medium saucepan over medium to medium-low heat, stirring occasionally, until the cranberries soften and begin to burst, 10 to 12 minutes. Use an immersion blender to puree the mixture until smooth inside the saucepan. Cool while you make the crust.
• For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray and line with parchment paper, leaving at least 2 inches of excess on either side to help you unmold the bars later.
• Cream the butter, confectioners' sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 4 to 5 minutes. Add the all-purpose flour, almond flour and salt and mix on low speed until the mixture comes together. Scrape the bowl well, then mix on low speed again.
• Crumble the crust into the prepared baking dish and carefully press into an even layer with your hands or the bottom of a measuring cup.
• Bake until lightly golden brown at the edges, 15 to 17 minutes. Cool completely.
• For the filling: Whisk the cooled cranberry-lemon juice mixture with the eggs, egg yolks and sea salt in a large bowl until well combined. Add the melted butter and whisk well to combine. Pour the filling into the cooled crust. Gently transfer to the oven and bake until the center of the custard sets, 24 to 28 minutes. Cool to room temperature, then chill for at least 2 hours before slicing and serving.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine cranberries, condensed milk, lemon zest, and lemon juice in a saucepan over medium heat. Cook and stir until bubbling, 3 to 5 minutes. Remove from the heat and allow to cool slightly.
• Meanwhile, beat brown sugar, butter, and vanilla together in a bowl. Combine flour, protein powder, flaxseed meal, wheat germ, baking soda, and salt in another bowl. Add flour mixture to butter mixture; mix until combined. Mix in oats and walnuts. Press into the prepared pan. Spread cranberry mixture on top to within 1/2 inch of the edges.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to cool completely, about 30 minutes. Slice into 12 bars.

Steps:

• For crust, mix together flour, sugar, and butter until crumbly.
• Pat into bottom and 1/4-inch up sides of a buttered 9x13 inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, or until lightly browned.
• Meanwhile prepare topping. Beat eggs slightly.
• In a separate bowl, stir together sugar and flour. Add to eggs. Beat well.
• Add lemon juice, peel, baking powder, and salt. Beat until smooth.
• Pour over baked crust. Return to oven and bake 25-30 minutes longer, or until just set.
• Sprinkle with powdered sugar while hot. Let cool and cut into bars.

Steps:

• Preheat oven to 300°F Line a 13x9 metal pan with foil, letting foil extend past edges (for ease of removal later).
• Grate 2 tablespoons plus 1/2 teaspoon peel from lemons. Then squeeze 2 tablespoons plus 1 teaspoon juice. NOTE: Both the peel and juice will be divided between the shortbread and the glaze.
• In food processor with knife blade attached, blend butter, granulated sugar, 1/2 cup confectioners' sugar, 2 tablespoons lemon peel, and 1 tablespoon lemon juice until creamy. (Reserve remaining lemon peel and juice for glaze). Add flour and pulse until dough begins to come together. Add cranberries and pulse until evenly mixed into dough (it's OK if all the cranberries aren't chopped). Press dough evenly into prepared pan with fingertips.
• Bake 35-40 minutes or until top is pale golden and edges are very slightly browned. Cool in pan on wire rack.
• When shortbread is cool, in small bowl, stir remaining 1 cup confectioners' sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel until smooth, adding a little remaining juice if necessary to make a good spreading consistency. Spread glaze over shortbread. Let stand until it sets, about 30 minutes.
• Using foil, transfer shortbread to cutting board. Cut lengthwise into 3 strips, then make diagonal cuts to cut each strip into 12 triangles.
• Before serving, sprinkle with lemon-peel curls if desired.
• Store shortbread in tightly covered container, with waxed paper between layers, at room temperature up to 4 days, or in freezer up to 3 months.