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Squares: Cranberry Lemon Squares




Source of Recipe


Martha Stewart - posted to rc by mystic6799


Recipe Introduction


These tart bars use dried cranberries instead of fresh, so you can make them any time of year.



List of Ingredients




6 tablespoons cold unsalted butter, cut into 12 pieces, plus more for pan

1 1/2 cups dried cranberries(about 7 ounces, available at specialty-food stores)

1/4 cup confectioners' sugar, plus more for dusting

1 cup all-purpose flour

2 large eggs

3/4 cup granulated sugar

1/4 cup freshly squeezed plus 1 1/2 teaspoons lemon juice(about 3 lemons)



Recipe



Preheat oven to 325°. Butter an 8-inch square baking pan, and set aside.

In a medium saucepan, combine cranberries and 2 cups water; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until water has been absorbed, about 25 minutes.

Transfer cranberry mixture to bowl of a food processor; chop coarsely. Transfer to a bowl, and set aside.

In bowl of an electric mixer fitted with the paddle attachment, 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. Transfer to a wire rack to cool.

Beat eggs and granulated sugar until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon mixture aside.

Reduce oven temperature to 300°. Spread cranberry mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill 4 hours. To serve, cut into squares, and dust with confectioners’ sugar.

YIELD: 16