Cranberry Lemon Bars

• portioner: 16 servings
• aktiv tid: 5 minutes
• total tid: 4 hours 45 minutes

Ingredienser

8 ounces fresh cranberries (or frozen not thawed)

1/2 cup water

6 tablespoons granulated sugar

1/2 cup (1 stick) unsalted butter (melted)

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup + 1 tablespoon all purpose flour

1 cup granulated sugar

3 tablespoons all purpose flour

3 large eggs

1/2 cup lemon juice (fresh, about 3 lemons)

optional: powdered sugar sprinkled on top

Vejledning

Rinse and pick through the cranberries. Discard any that look bad or squishy.

In a medium saucepan, add in cranberries, water, and 6 tablespoons granulated sugar. Bring cranberry mixture up to a boil over medium-high heat. Reduce heat to medium low and cover with a splatter screen. Stir occasionally at first and then constantly to keep from burning. Simmer for 10-15 minutes until all of the cranberries are broken down. Set aside to cool for at least 30 minutes.

Preheat oven to 325°F. Line a 9-inch square baking dish with aluminum foil making sure there are no gaps or spaces, leave a little overhang to easily remove bars. Coat well with butter or non-stick cooking spray. Set aside.

In a medium bowl, combine together melted butter, vanilla, 1/4 cup granulated sugar, and salt. Once combined mix in 1 cup plus 1 tablespoon of flour. Press the thick dough firmly into the prepared pan in an even layer.

Bake for 16-18 minutes until lightly browned. Remove the crust from the oven and poke all over with a fork. Turn off oven. Let the crust cool for about 20 minutes.

While crust is cooling, in a medium bowl combine together 3 tablespoons of flour and 1 cup of granulated sugar. Whisk in eggs and then add lemon juice. Set aside.

Once crust is cool, pour the cooled cranberry filling over the crust, spreading it all the way to the edges with no gaps. Place in the refrigerator for 45 minutes.

Preheat oven to 350°F. Pull the crust with the cranberry layer out of the fridge. Carefully pour the lemon layer on top. Bake for 43-45 minutes until the center is set and doesn't jiggle. Cool on wire rack in baking pan at room temperature for 1 hour, then put in the fridge for 1-2 hours.

To serve, lift the parchment out of the pan and place on cutting board. Sift on powdered sugar and cut into squares. For clean slices, wipe the knife off between cuts.

Ernæring

• Kalorier: 215 kcal
• Fedt i alt: 7 g
• Mættet fedt: 4 g
• Uumættet fedt: 2.5 g
• Transfedt: 0.2 g
• Kolesterol: 51 mg
• Natrium: 52 mg
• Kulhydrater i alt: 35 g
• Kostfiber: 1 g
• Sukker i alt: 21 g
• Protein: 3 g