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Lemon-Cranberry Pie Bars
© Con Poulos

Lemon-Cranberry Pie Bars

  • ACTIVE: 1 HR
  • SERVINGS: One 9-by-13-inch pan

A beautiful alternative to the classic Thanksgiving pie, this sweet and tangy bar has a simple press-in crust and a lemon curd filling swirled with cranberry puree.

  1. 1 cup cranberries
  2. 2 3/4 cups granulated sugar
  3. Pinch of ground cloves
  4. 1/4 cup water
  5. 4 large eggs
  6. 2 egg yolks
  7. 1 teaspoon finely grated lemon zest
  8. 1/2 cup fresh lemon juice
  9. 3/4 cup all purpose flour
  10. Baked Press-In Crust
  11. Confectioners' sugar, for dusting
  1. Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.
  2. In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
  3. Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners' sugar and serve.
Make Ahead The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.


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