Ingredients
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon zest
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 8 ounces fresh cranberries or frozen, don't thaw
- 1/2 cup water
- 1/3 cup granulated sugar for cranberry sauce
- 1 cup granulated sugar for lemon layer
- 5 tablespoons all-purpose flour for lemon layer
- 4 large eggs at room temperature
- 1/2 cup freshly squeezed lemon juice from about 3 lemons
- Powdered sugar optional, for dusting
Instructions
- Preheat your oven to 325°F. Line a 9-inch square baking pan with parchment paper, letting the edges overhang for easy removal. Lightly grease the pan with nonstick spray or butter.
- In a medium bowl, mix the melted butter, 1/4 cup sugar, lemon zest, salt, and flour until you form a crumbly dough. Evenly press the dough into the bottom of the prepared pan. Cover it and chill in the refrigerator for 15 minutes.
- Bake the chilled crust for 18 to 22 minutes until lightly browned. Remove the pan from the oven and pierce the crust gently with a fork. Let it cool on a wire rack for about 20 minutes.
- In a medium saucepan, combine cranberries, 1/2 cup water, and 1/3 cup sugar. Boil over medium-high heat, then reduce to medium-low and simmer for 10-15 minutes, stirring occasionally, until the cranberries form a thick sauce. Cool for at least 30 minutes.
- Spread the cooled cranberry sauce evenly over the baked crust. Then, chill the pan in the refrigerator for 45 minutes to let the layer set.
- In a medium bowl, whisk 1 cup sugar, 5 tablespoons flour, eggs, and lemon juice until smooth. Use a spoon to carefully drizzle the lemon mixture over the chilled cranberry layer, keeping the layers distinct while entirely covering it.
- Raise the oven temperature to 350°F and bake for 40 to 45 minutes, or until the lemon custard is firm and no longer jiggles in the center. After baking, take the pan out of the oven and let it cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 2 hours.
- For serving, lift the bars out using the parchment overhang, dust with powdered sugar if desired, and cut into squares. Wipe the knife clean between cuts for neat slices.