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.
LEMON ALMOND CRANBERRY SQUARES
These are so good and so easy to make! You can make these dairy-free by substituting margarine for the butter.
Provided by Irmgard
Categories Bar Cookie
Time 1h35m
Yield 36 squares
Number Of Ingredients 10
Steps:
- For the crust: Combine all ingredients until crumbly.
- Press firmly into a prepared 13" x 9" pan. Bake at 350°F for 15 to 20 minutes or until light golden.
- For the topping: Reduce oven temperature to 325°F
- Grate zest from two lemons.
- Squeeze out 3/4 cup juice.
- Beat eggs and sugar until light and slightly thickened.
- Stir in zest, juice and remaining ingredients.
- Mix well.
- Pour over baked crust.
- Bake for 40 to 50 minutes or until set and golden.
- Cool completely, then cut into squares.
Nutrition Facts : Calories 186.3, Fat 8.8, SaturatedFat 3.8, Cholesterol 54.7, Sodium 87, Carbohydrate 25.8, Fiber 1.6, Sugar 17, Protein 3.3
LEMON ALMOND CRANBERRY SQUARES
Make and share this Lemon Almond Cranberry Squares recipe from Food.com.
Provided by Belloo
Categories Dessert
Time 1h35m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- CRUST: Combine 2 cups flour, icing sugar and 1 cup butter or margarine until crumbly.
- Press firmly into a greased 13 x 9 inch cake pan.
- Bake at 350 degrees for 15-20 minutes, until light golden.
- TOPPING: Reduce oven temperature to 325 degrees. Grate rind from 2 lemons. Squeeze out 3/4 cup juice.
- Beat eggs and sugar until light and thickened.
- Stir in rind, juice and remaining ingredients. Mix well. Pour over baked crust.
- Bake for 40-50 minutes, or until set and golden.
- Cool then cut into squares.
Nutrition Facts : Calories 2146, Fat 109.1, SaturatedFat 54, Cholesterol 637.4, Sodium 1090.3, Carbohydrate 271.4, Fiber 12.5, Sugar 170.7, Protein 35.9
CRANBERRY-LEMON COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
- Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
- Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.
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.
More about "lemon almond cranberry squares recipes"
ALMOND CRANBERRY LEMON BARS - CTV
From more.ctv.ca
- 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.
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