Description
Buttery shortbread crust topped with a layer of whole berry cranberry sauce and a tangy, sweet lemon filling, finished with a dusting of powdered sugar.
Ingredients
Cooking spray
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for dusting
4 large eggs, at room temperature
1 1/2 cups granulated sugar
1 1/2 teaspoons finely grated lemon zest (from 1 medium lemon)
1/2 cup freshly squeezed lemon juice (from 4 medium lemons)
1/2 teaspoon kosher salt
1/2 cup all-purpose flour
1 cup canned whole berry cranberry sauce
Powdered sugar, for dusting
Instructions
- Step 1: Preheat the oven to 350ºF. Lightly coat an 8-inch square baking pan with cooking spray and line it with two overlapping sheets of parchment paper, leaving an overhang on all sides.
- Step 2: To make the crust, beat 1 stick of room-temperature unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt in a stand mixer on medium speed until creamy, about 2 minutes.
- Step 3: Scrape down the bowl, then beat in 1 cup of all-purpose flour on the lowest speed until a crumbly dough forms, about 30 seconds.
- Step 4: Transfer the dough to the prepared pan and press it into an even layer using your hands or a floured measuring cup.
- Step 5: Bake the crust for 20 to 25 minutes, until it is golden-brown around the edges.
- Step 6: While the crust bakes, prepare the filling. Whisk 4 large eggs, 1 1/2 cups granulated sugar, 1 1/2 teaspoons lemon zest, 1/2 cup lemon juice, and 1/2 teaspoon kosher salt in a large bowl until smooth.
- Step 7: Sift 1/2 cup of all-purpose flour over the egg mixture and whisk until smooth and combined.
- Step 8: Once the crust is ready, immediately spread 1 cup of whole berry cranberry sauce in an even layer over the hot crust.
- Step 9: Rewhisk the filling if needed, then very slowly pour it over the back of a large spoon evenly over the cranberry layer.
- Step 10: Bake for 30 to 35 minutes, until the filling is set and does not jiggle.
- Step 11: Place the pan on a wire rack and let it cool for 1 hour. Then, refrigerate for at least 4 hours or up to overnight until the lemon layer is fully set.
- Step 12: Using the parchment overhang, lift the bars out of the pan. Cut into 16 pieces, wiping the knife with hot water between cuts for clean edges.
- Step 13: Just before serving, dust the bars generously with powdered sugar using a fine-mesh strainer.
Notes
Storage: The bars can be refrigerated in an airtight container for up to 4 days; the crust will soften over time and the powdered sugar will be absorbed.
To freeze, wrap in plastic wrap, place in a freezer-safe container, and freeze for up to 4 months.
Thaw in the refrigerator for 1 hour or at room temperature for 15 to 20 minutes. Dust with powdered sugar again before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American