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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 

Sarah Jordan
November 2013

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Credit: © Con Poulos

Recipe Summary test

active:
1 hr
total:
1 hr 45 mins
Yield:
One 9-by-13-inch pan
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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