Cranberry Lemon Squares
These tart bars use dried cranberries instead of fresh, so you can make them any time of year.
- Yield: Makes about 16
Source: Martha Stewart Living, November 1995
- 1 1/2 cups dried cranberries (about 7 ounces)
- 1/4 cup confectioners' sugar, plus more for dusting
- 1 cup all-purpose flour
- 6 tablespoons cold unsalted butter, cut into 12 pieces, plus more for pan
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup plus 1 1/2 teaspoons fresh lemon juice
Place rack in center of oven; heat oven to 325 degrees. Butter an 8-by-8-inch baking pan.
Combine cranberries and 2 cups water in a medium saucepan; bring to a boil. Reduce heat to medium and cook, stirring occasionally, until water is absorbed, about 25 minutes. Transfer to a food processor and chop coarsely. Set aside in a bowl.
In an electric mixer with paddle, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan; bake until golden, about 20 minutes.
Meanwhile, beat eggs and granulated sugar in electric mixer until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour and beat to combine; set aside.
Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust and pour lemon mixture over cranberries. Bake until set, about 40 minutes.
Let cool on a wire rack for about 30 to 40 minutes, then refrigerate for about 4 hours. To serve, cut into squares and dust with confectioners' sugar.