Lemon-Cranberry Pie Bars. Catchy New Song From Dead Professional.

Lemon-Cranberry Pie Bar


One huge benefit of having a bunch of foodies for friends is that I tend to try recipes I would normally pass over. I saw these Lemon-Cranberry Pie Bars in the November issue of Food & Wine Magazine and didn’t think much of them. Then a friend, who is a “Black Belt Baker” made them not once or twice, but three times because they were so good.

That was all of the convincing I needed to give the recipe a go.

I’m so glad I did.

The pie bar filling is a thick lemon curd swirled with puréed cranberries. Its tangy flavor contrasts wonderfully with the crisp, buttery crust.

Cran-lemon pie bars
Lemon-Cranberry Pie Bars


1 cup cranberries
2 3/4 cups granulated sugar
1/4 cup water
4 large eggs
2 egg yolks
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
3/4 cup flour
Baked Press-In Crust (recipe follows)
Confectioners’ sugar, for dusting


1. Preheat the oven to 350°F.

2. In a saucepan, simmer the cranberries with 1/4 cup of the sugar and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and purée until smooth. Strain and press the purée through a fine sieve set over a bowl and let cool completely.

3. In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.

4. Mix 1 cup of the lemon filling into the cranberry purée; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture.

5. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners’ sugar and serve. The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.

Baked Press-in Crust


10 ounces cold unsalted butter, cut into cubes
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt


1. n the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.

2. With the mixer at low speed, beat in the sifted flour-and-salt mixture.

3. Preheat the oven to 350°F.

4. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides.

5. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the sides. Use the heel of your hand or cover the dough with plastic wrap and press with the bottom of a measuring cup. Take care that the corners are not too thick. Refrigerate until firm.

6. Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.

Recipe from Food & Wine Magazine
Lemon-Cranberry Pie Bar

Dead Professional aka John Harouff has a new tune out. ‘I’m Not The One’ is toe tapping, hand clapping fun. Just when I’m starting to belt along, it’s over.

Check out Dead Professional on Facebook and his Website, where you can learn of upcoming shows in Virginia and DC and link to buy the music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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