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 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 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
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.
LEMON--CRANBERRY SHORTBREAD
I discovered this recipe while searching for a clone of the cranberry bars from a famous coffee house. These are nothing like those - they're better! I found this recipe in the December 2003 issue of Good Housekeeping.
Provided by appleydapply
Categories Bar Cookie
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 85.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.6, Carbohydrate 12.5, Fiber 0.5, Sugar 6.4, Protein 0.8
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
More about "cranberry lemon bars food"
CRANBERRY LEMON BARS - WONKYWONDERFUL
From wonkywonderful.com
Reviews 18Category DessertsServings 9Total Time 50 mins
ALMOND CRANBERRY LEMON BARS TOPPED WITH POWDERED …
From more.ctv.ca
Servings 16
- Preheat oven to 350ºF and spray a 9-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper and set aside.
- In a large bowl, cream together the butter, sugar, and almond extract until light and fluffy. Mix in the flour, almond flour, and salt just until combined and press into the prepared baking pan. Dock the bottom of the crust my poking it with a fork about a dozen or so times. This allows any steam that might build up under the crust to escape. Set the crust in the fridge to firm up for 10 to 15 minutes.
- Bake the crust in the preheated oven for 20 minutes or until lightly browned then remove the crust from the oven and allow it to cool slightly.
- Reduce the temperature of the oven to 325ºF and beat together the filling by whisking the eggs and sugar together. Add in the lemon zest and juice followed by the flour, baking powder, and salt.
LEMON-CRANBERRY PIE BARS RECIPE - SARAH JORDAN | FOOD & …
From foodandwine.com
5/5 Total Time 1 hr 45 minsServings 1
- Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.
- In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
- Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners' sugar and serve.
CRANBERRY LEMON BARS - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
Estimated Reading Time 3 mins
CRANBERRY LEMON BARS - TUESDAY RECIPE
From tuesdayrecipe.com
Estimated Reading Time 3 mins
LEMON AND CRANBERRY CAKE BARS - ANNIE'S NOMS
From anniesnoms.com
5/5 (5)Estimated Reading Time 4 minsServings 16Total Time 35 mins
- Preheat the oven to 180C/350F and spray a 9x13 inch pan with cooking spray. Place a wide strip of grease proof paper into the pan with enough overhang over the sides to pick the cake up.
- Place the sugar, butter and lemon zest into a large bowl, or the bowl of your stand mixer, and beat until light and fluffy; 2 minutes on medium-high speed.
- Add in the eggs, scraping down the sides as necessary, and mix on medium speed until well combined and smooth.
- Place the flour, baking powder, bicarbonate of soda, salt and cranberries into a medium sized bowl and stir until all the cranberries are coated in flour.
LUSCIOUS KETO CRANBERRY LEMON BARS - KETOGENIC WOMAN
From ketogenicwoman.com
Cuisine AmericanTotal Time 45 minsCategory Keto DessertsCalories 133 per serving
- In large bowl, cream together the butter, granulated sweetener and almond extract. Mix in the almond flour.
- Press dough into the bottom of the baking pan and put in the fridge for 15 minutes to firm up the dough.
LEMON CRANBERRY BARS - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
4.4/5 (50)Total Time 50 minsCategory DessertCalories 112 per serving
- Preheat oven to 350°F and line a 9x13" pan with parchment paper. You can also grease the pan if you prefer. However, the parchment paper will make it much easier to remove the bars from the pan.
- Using a mixer, beat together the granulated sugar, butter and lemon zest until it appears light and fluffy. Add eggs and lemon extract and beat well. Be sure to scrape down the sides of the bowl as needed.
- Spoon dough into prepared pan and press it down as best as you can to ensure that it covers the pan in its entirety. If you use your hands, be sure to grease them well due to the sticky consistency of the dough. It won't look perfect but will bake together nicely.
LEMON CRANBERRY BARS - HOT ROD'S RECIPES
From hotrodsrecipes.com
5/5 (2)Total Time 45 minsCategory DessertCalories 119 per serving
- Preheat oven to 375°F. Lightly coat an 8-inch square baking pan with nonstick spray and set aside.
- In a mixing bowl, combine lemonade concentrate, Splenda, butter and egg. Mix well. Add the all purpose flour, lemon peel, baking soda and salt. Stir well. Fold in cranberries. Spoon the mixture into the prepared baking pan.
- Bake for 20 minutes or until lightly brown. Let cool completely in the pan on a wire rack. Cut into 16 squares.
LEMON CRANBERRY PIE BARS - LEAH CLAIRE
From leah-claire.com
Servings 24Estimated Reading Time 3 mins
CRANBERRY LEMON COCONUT SQUARES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 1 hr 5 minsCategory DessertCalories 163 per serving
CRANBERRY LEMON BARS - THE TOASTED PINE NUT
From thetoastedpinenut.com
Reviews 4Category DessertCuisine BarsTotal Time 3 hrs 57 mins
CRANBERRY LEMON BARS - MEALS BY MOLLY
From mealsbymolly.com
5/5 (3)Total Time 4 hrsCategory DessertCalories 623 per serving
KETO CRANBERRY LEMON CUSTARD BARS - CANADIAN BUDGET BINDER
From canadianbudgetbinder.com
Reviews 3Servings 20Cuisine KetoCategory Keto Desserts
CRANBERRY LEMON BARS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Author Daily InspirationServings 9Calories 243 per serving
LEMON CRANBERRY BARS • THE FRESH COOKY
From thefreshcooky.com
5/5 (6)Category Holiday SweetsCuisine AmericanCalories 265 per serving
LEMON CRANBERRY BARS: PERFECTLY SWEET AND TANGY - CHOPNOTCH
From chopnotch.com
Ratings 23Total Time 2 hrs 53 minsCuisine AmericanCalories 169 per serving
CRANBERRY-LEMON BARS | SOUTHERN LIVING
From southernliving.com
Servings 20Total Time 16 mins
CRANBERRY-LEMON BARS (DELICIOUS CRANBERRY AND LEMON ...
From fabeveryday.com
Servings 24Total Time 1 hr 10 minsCategory Dessert
EAGLE BRAND® | LEMON CRANBERRY MACAROONS
From eaglebrand.ca
REFRESHING LEMON LAMINGTONS RECIPE: DISCOVER THESE SWEET ...
From 30seconds.com
CRANBERRY LEMON BARS - C H E W I N G T H E F A T
From chewingthefat.us.com
CRANBERRY LEMON SQUARES | CANADIAN LIVING
From canadianliving.com
LEMON CRANBERRY RICOTTA BARS - KARENTOLOGY
From karentology.com
LEMON CRANBERRY BARS : RECIPES
From reddit.com
RECIPE FOR CRANBERRY LEMON BARS - ALL INFORMATION ABOUT ...
From therecipes.info
CRANBERRY LEMON BARS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRAN-RASPBERRY® LEMON CHEESECAKE BARS | OCEAN SPRAY®
From oceanspray.com
CRANBERRY LEMON BARS - DR. OETKER PROFESSIONAL CANADA
From oetker-professional.ca
CRANBERRY LEMON BARS | RECIPE CART
From getrecipecart.com
CRANBERRY LEMON BARS | CRANBERRY RECIPES, CRANBERRY ...
From pinterest.ca
KETO CRANBERRY LEMON BARS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRANBERRY LEMON BARS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CRANBERRY LEMON BARS RECIPE - COOKIES
From foodreference.com
CRANBERRY LEMON BARS BEST RECIPES WITH INGREDIENTS ...
From cookingtoday.net
LEMON CRANBERRY CAKE - THERESCIPES.INFO
From therecipes.info
CRANBERRY LEMON BARS RECIPE - NYT COOKING
From finance.icourban.com
[HOMEMADE] LEMON CRANBERRY BARS : FOOD - REDDIT
From reddit.com
CRANBERRY LEMON BARS - RECIPE! - LIVE. LOVE. LAUGH. FOOD ...
From pinterest.com
NYT COOKING CRANBERRY LEMON BARS - CREATE THE MOST AMAZING ...
From recipeshappy.com
CRANBERRY LEMON BARS RECIPE - NYT COOKING - MASTERCOOK
From mastercook.com
CRANBERRY BARS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love