Lemon-Cranberry Pie Bars – a delicious recipe with cranberries, sugar, ground cloves, water, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes.
3
Transfer to a blender and puree until smooth.
4
Strain and press the puree through a fine sieve set over a bowl and let cool completely.
5
In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
6
Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust.
7
Swirl in the cranberry-lemon mixture.
8
Bake for 35 minutes, or until set.
9
Transfer the pan to a rack; let cool.
10
Dust with confectioners' sugar and serve.
838
kcal
Calories
15
g
Fat
159
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup cranberries, 2 3/4 cups granulated sugar, Pinch of ground cloves, 1/4 cup water, and more.
Yes, Lemon-Cranberry Pie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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