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 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 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.
CRANBERRY GELATIN SQUARES
Steps:
- Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside. , In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set. , In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm. , Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool. , In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm.
Nutrition Facts : Calories 255 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 189mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY LEMON BARS
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h55m
Yield Makes 12 large or 24 small bars
Number Of Ingredients 14
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.
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
CRANBERRY LEMON SANDWICHES
I bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. -Patricia Michalski, Oswego, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon zest and salt; gradually add to the creamed mixture and mix well. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 343 calories, Fat 19g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 164mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-CRANBERRY BARS
These lemon-cranberry energy bars are great for a big hike or mountain bike ride!
Provided by littlsis216
Time 1h10m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 520.6 calories, Carbohydrate 64.3 g, Cholesterol 51.8 mg, Fat 26.3 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 12.3 g, Sodium 199 mg, Sugar 46.9 g
LEMON ALMOND CRANBERRY SQUARES
Make and share this Lemon Almond Cranberry Squares recipe from Food.com.
Provided by Belloo
Categories Dessert
Time 1h35m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- CRUST: Combine 2 cups flour, icing sugar and 1 cup butter or margarine until crumbly.
- Press firmly into a greased 13 x 9 inch cake pan.
- Bake at 350 degrees for 15-20 minutes, until light golden.
- TOPPING: Reduce oven temperature to 325 degrees. Grate rind from 2 lemons. Squeeze out 3/4 cup juice.
- Beat eggs and sugar until light and thickened.
- Stir in rind, juice and remaining ingredients. Mix well. Pour over baked crust.
- Bake for 40-50 minutes, or until set and golden.
- Cool then cut into squares.
Nutrition Facts : Calories 2146, Fat 109.1, SaturatedFat 54, Cholesterol 637.4, Sodium 1090.3, Carbohydrate 271.4, Fiber 12.5, Sugar 170.7, Protein 35.9
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