Lemon Cranberry Bars

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You will sugar, butter, flour, orange, vanilla. citric acid, powdered sugar, lemons, cornstarch, cranberries, eggs, and salt.

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First things to do is preheat the oven to 325F and line 9x13 cake pan with parchment paper.

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In a medium bowl, mix together the melted butter, sugar, vanilla extract, and salt. Then add the flour and mix until a shaggy dough begins to form.

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Press firmly into the bottom of the prepared baking pan, making sure it is nice and even.

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Bake for 20-22 minutes until the edges are light brown. Remove from the oven.

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In a large bowl, whisk together the sugar and flour. In a separate bowl, whisk together the eggs.

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In the large bowl with the flour mixture, add the eggs and combine. Then add in the lemon juice and mix until smooth.

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Pour the filling over the warm crust. Bake for 22-26 minutes

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The lemon bars are done when they jiggle like firm jello when tapped. There should be no parts of the bars that seem liquidy under the surface.

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In a small saucepan over medium-low heat, combine sugar, orange juice, and water and mix until the sugar dissolves. Then add cranberries, orange zest, corn starch, orange juice, and citric acid.

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Cook on medium heat covered until the cranberries burst, about 5-10 minutes. Then simmer uncovered on low heat for another 5-10 minutes until the mixture has greatly reduced.

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Then remove from the heat and set aside to cool for at least 30 minutes. The cranberry mixture should be a thick consistency like jam.

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Once the bars have finished baking, set them on the counter to chill at room temperature for at least 30 minutes.

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On top of the lemon bars, gently add an even layer of the cranberry filling. Place the bars in the fridge to chill for at least 2 hours.

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Remove the chilled bars from the fridge and add fresh lemon zest & powdered sugar on top!

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Get the full recipe via the below link!

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