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Ingredients
Scale
- 1½ cups fresh or frozen cranberries
- ¼ cup sugar
- ¼ cup water
- 2 cups lemon curd (homemade or store-bought)
- 1 large egg yolk
- ½ cup unsalted butter (room temperature)
- Zest of 1 lemon
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 1¼ cups all-purpose flour
Instructions
- Combine cranberries, sugar, and water in a saucepan. Heat until thickened, about 10 minutes.
- Puree the mixture and strain for a smooth texture. Set aside.
- Mix ⅓ of the lemon curd with the cranberry puree and egg yolk until smooth.
- Preheat oven to 300°F. Prepare an 8×8” pan with parchment paper.
- Cream the butter, then gradually add granulated sugar, lemon zest, and salt.
- Mix in the flour until just combined, then press into the prepared pan.
- Bake the crust for 15 minutes, then let cool. Increase oven to 350°F.
- Dollop cranberry puree and lemon curd mixture over the cooled crust, swirling gently.
- Bake for 25 minutes until edges are set. Cool for 15 minutes, then chill for 6 hours.
- Cut into bars and serve with powdered sugar on top.
Notes
Use room temperature butter for better mixing.
Avoid over-swirl to maintain visual appeal.
Chill the bars well for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 95
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 35