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.
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1 cup cranberries
2 3/4 cups granulated sugar
Pinch of ground cloves
1/4 cup water
4 large eggs
2 egg yolks
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
3/4 cup all purpose flour
Baked Press-In Crust
Confectioners' sugar, for dusting
How to Make It
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.
In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
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.
The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.
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