Cranberry Lemon Bars

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare 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 heat and reserve.

Step 2

Make the crust: Heat oven to 350°F. Line the bottom and sides of a 7-by-11-inch baking pan with one large sheet of aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray or vegetable oil. 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, about 20 minutes.

Step 3

Start the lemon layer: while the crust bakes, squeeze the juice from the 2 reserved lemons. You should have ½ cup. Squeeze the juice from another lemon, if needed.

Step 4

When the crust is baked, remove from the oven and let cool for 5 minutes. Meanwhile finish the lemon layer: 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. Spread the cranberry mixture evenly over the crust. 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 when you jiggle the pan slightly, 25 to 28 minutes.

Step 5

Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours or up to overnight. Using the foil, lift the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife with warm water between cuts for clean slices. Sift confectioners’ sugar over the tops right before serving. The bars keep well in the fridge for up to 3 days.

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