Cranberry Lemon Bars

dessert

Recipe scanned from Savory Experiments, suggested by squirrelgirl.

Ingredients

  • 1/2 cup salted butter, softened

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla extract

  • 4 eggs

  • 1 1/4 cup sugar

  • 1 tablespoon fresh lemon zest (about 1 lemon)

  • 1/2 cup fresh lemon juice (about 4 lemons)

  • 1/2 cup flour

  • 1 cup canned whole berry cranberry sauce

Directions

  • Line a 9×9 inch pan with parchment paper and preheat the oven to 350°F.

  • In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, cream together the softened 1/2 cup salted butter and 1/4 cup sugar until light and fluffy, approximately 2-3 minutes.

  • Stir in the 1/2 teaspoon vanilla extract and mix again. Add the 1 cup flour and mix until dough has formed.

  • Press the dough onto the bottom of the prepared baking pan to form an even layer.

  • Bake the crust for 20-25 minutes until the top is lightly browned. Remove and allow it to cool for 10 minutes. Leave the oven on.

  • In a medium mixing bowl, whisk together the 4 eggs, 1 1/4 cup sugar, 1 tablespoon fresh lemon zest (about 1 lemon), and 1/2 cup fresh lemon juice (about 4 lemons).

  • Sift the 1/2 cup flour and add to the mixture. Mix until the lemon mixture is smooth.

  • Top the still-warm crust with the 1 cup canned whole berry cranberry sauce.

  • Smooth the lemon layer on top of the cranberry sauce and bake for another 30-35 minutes until the lemon layer has set, but is not browned. Let the bars cool completely and then chill in the refrigerator for a minimum of 4 hours, but up to overnight.