Introduction

These perfect cranberry bars offer a delightful balance of tart cranberry curd, buttery crust, and a light meringue topping. They are a festive treat that’s both elegant and easy to prepare, perfect for holiday gatherings or anytime you crave a sweet-tart dessert.

The image shows seven rectangular layered desserts on a white marbled surface, each with a smooth, bright red top layer. The cakes appear to have a light, beige base layer beneath the red topping. Each dessert is decorated with small white meringue stars, thin yellow-orange twist ribbons, and halved round red fruit slices adding texture and contrast. The desserts are placed on small clear sheets, and to the lower right, a white piping bag with a metal tip and a bright yellow lemon-shaped object are visible. The layout is neat and clean, capturing the vibrant colors and sharp details of the toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the cranberry curd:
- 1 pound (4 cups/450g) fresh or frozen cranberries
- 1 1/4 cups (250g) granulated sugar
- ½ cup water
- Pinch table salt
- 2 tsp citrus zest (1 tsp lemon & 1 tsp orange)
- 3 large egg yolks
- 2 tsp cornstarch
- 3 tbsp (53g) unsalted butter, softened
For the crust:
- 1 cup (142g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ tsp finely grated lemon zest
- ½ tsp fine sea salt
- 8 tbsp (142g) unsalted butter, melted
For the topping:
- 1 egg white
- ¼ cup (50g) sugar
- Pinch of salt
- Fresh cranberries & lemon zest for garnish

Instructions

Step 1: In a medium saucepan over medium-high heat, combine cranberries, sugar, water, and salt. Bring to a boil, then lower heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until all cranberries have burst and softened, about 10 minutes.
Step 2: While cranberries cook, whisk egg yolks and cornstarch in a bowl until smooth, reserving egg whites for the topping later. Transfer the hot cranberry mixture to a blender or food processor. Add the yolk mixture and citrus zests immediately, and blend until smooth, about 1 minute, scraping sides as needed.
Step 3: Let the curd cool in the blender or processor bowl until a skin forms and the temperature registers 120 to 125°F (about 45 minutes to 1 hour). While cooling, prepare the crust.
Step 4: Preheat oven to 350°F and line an 8-inch square baking pan with two parchment sheets placed perpendicular with overhangs for easy removal.
Step 5: In a bowl, whisk together flour, sugar, lemon zest, and salt. Pour in melted butter and stir until a uniform dough forms. Press the dough evenly into the prepared pan and bake until golden brown, 20 to 25 minutes. Let cool for 20 minutes.
Step 6: Add the softened butter to the cooled cranberry puree and blend until fully combined, about 30 seconds. Strain the mixture through a fine-mesh sieve into a bowl, pressing solids to extract all curd.
Step 7: Pour the cranberry curd onto the crust (warm is fine) and smooth into an even layer. Let sit at room temperature for 2 hours, then cover and refrigerate for at least 2 hours before continuing.
Step 8: For the topping, beat the reserved egg white until foamy. Gradually add sugar and salt, then beat until stiff peaks form, about 5 minutes. Transfer meringue to a pastry bag with a decorative tip.
Step 9: Right before serving, slice the chilled bars into 8 or 16 pieces. Pipe dollops of meringue onto each bar. Optionally, toast the meringue with a kitchen torch, then garnish with lemon zest and fresh cranberry slices. Serve and enjoy!

Tips & Variations

Use frozen cranberries if fresh aren’t available; no need to thaw before cooking.
For extra flavor, try adding a splash of orange juice to the cranberry mixture.
Toast the meringue carefully with a torch for a beautiful golden finish and added flavor.
For a nutty twist, sprinkle chopped toasted almonds over the curd before adding the meringue.

Storage

Store leftover cranberry bars covered in the refrigerator for up to 4 days. The crust might soften slightly but will still taste delicious. Reheat briefly at room temperature if desired. Avoid freezing as the meringue loses texture upon thawing.

How to Serve

Three rectangular dessert bars are neatly lined up on a sheet of parchment paper over a white marbled surface. Each dessert has two visible layers: a bottom crumbly beige crust layer and a thick, smooth, dark pink layer above it. On top of the pink layer, there are three toasted white meringue dollops on each bar, with golden-brown peaks that add texture. Small pieces of bright yellow citrus peel and thin slices of a red fruit are scattered around the meringue on the surface of the bars. The background is plain and gray, making the desserts stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cranberry bars ahead of time?

Yes, you can prepare the bars up to the point of adding the meringue topping and refrigerate for a day or two. Add the meringue just before serving for the freshest texture.

What can I use instead of citrus zest?

If you don’t have fresh citrus zest, try using ½ teaspoon of citrus extract or a small amount of lemon or orange juice to maintain the bright flavor in the curd and crust.