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Perfect Cranberry Bars Recipe

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★★★★★

4.4 from 124 reviews

These Perfect Cranberry Bars feature a vibrant homemade cranberry curd layered on a buttery, golden crust and topped with delicate meringue dollops. Balancing tart and sweet flavors, this dessert is ideal for festive occasions or any time you crave a refreshing fruity treat with a tender yet crisp base.

Ingredients

Scale

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 zest & 1 tsp orange zest)
  • 3 large egg yolks
  • 2 tsp cornstarch
  • 3 tbsp (53g) unsalted butter, cut into 3 pieces and softened

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

Topping

  • 1 egg white
  • ¼ cup (50g) sugar
  • Pinch of salt
  • Fresh cranberries for garnish
  • Lemon zest for garnish

Instructions

  1. Prepare Cranberry Curd: In a medium saucepan over medium-high heat, combine cranberries, sugar, water, and salt. Bring to a boil while stirring occasionally. Reduce heat to maintain a gentle simmer, cover, and cook until all cranberries burst and start to break down, about 10 minutes.
  2. Mix Egg Yolks and Cornstarch: While cranberries cook, whisk the egg yolks and cornstarch in a bowl until smooth. Reserve egg whites for the meringue topping.
  3. Blend Cranberry Mixture: Carefully transfer the hot cranberry mixture to a high-speed blender or food processor. Immediately add the yolk mixture and citrus zests. Blend until smooth, roughly 1 minute, scraping down the sides as needed.
  4. Cool Cranberry Curd: Allow the curd to cool in the blender or processor bowl until a skin forms and the temperature registers 120 to 125°F (49-52°C), approximately 45 minutes to 1 hour. While cooling, prepare the crust.
  5. Prepare Crust: Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with two sheets of parchment paper, laying them perpendicular with overhang for easy removal. In a bowl, whisk flour, sugar, lemon zest, and salt. Pour in melted butter and stir until a uniform dough forms.
  6. Bake Crust: Press the dough evenly into the prepared pan. Bake for 20 to 25 minutes until golden brown. Let cool for 20 minutes before adding the curd.
  7. Assemble Bars: Add softened butter to the cooled cranberry curd and blend for about 30 seconds until fully combined. Strain the mixture through a fine-mesh strainer into a bowl, pressing on solids to extract the curd. Pour the cranberry curd over the cooled crust and smooth into an even layer.
  8. Chill Bars: Let the assembled bars sit at room temperature for 2 hours. Then cover with plastic wrap and refrigerate for at least 2 more hours until firm.
  9. Prepare Meringue Topping: Using a stand mixer with a whisk attachment or an electric hand mixer, beat the reserved egg white until foamy, about 2 minutes. Gradually add sugar and salt, continuing to beat until stiff peaks form, about 5 minutes.
  10. Serve with Topping: Just before serving, slice the chilled bars into desired sizes (8 larger or 16 smaller bars). Transfer meringue to a pastry bag fitted with a star tip, piping small dollops onto each bar. Optionally, use a kitchen torch to toast the meringue. Garnish with fresh lemon zest and thin slices of raw cranberry. Enjoy!

Notes

  • You can use either fresh or frozen cranberries; just ensure they are thawed if frozen before cooking.
  • The custard needs to cool to a specific temperature (120-125°F) to set properly without scrambling the eggs.
  • For easy removal, use the parchment overhang to lift the bars from the pan.
  • Optionally toast meringue with a kitchen torch for added flavor and texture.
  • Store leftover bars covered in the refrigerator for up to 3 days.

Keywords: cranberry bars, cranberry curd, homemade dessert, meringue topping, holiday dessert, fruit bars

Find it online: https://hannahdelgado.com/perfect-cranberry-bars-recipe/