Recipes Lemon-Cranberry Pie Bars 5.0 (2,369) 1 Review 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. Slideshow: More Make-Ahead Thanksgiving Desserts By Sarah Jordan Updated on February 16, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 1 hrs Total Time: 1 hrs 45 mins Yield: 1 9-by-13-inch pan Ingredients 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 Directions 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. Make Ahead The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature. Rate it Print