 |
Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 16 |
|
This cranberry dessert is the result of slightly tweaking a great recipe found in The Joy of Cranberries: The Tangy Red Treat by Theresa Millang, & features a great combination of lemon & cranberry! Preparation time does not include time needed to cool & chill. Ingredients:
1 1/2 cups dried cranberries |
2 cups cold water |
1/4 cup powdered sugar |
3/4 cup all-purpose flour |
6 tablespoons cold unsalted butter, cut up |
2 large eggs |
3/4 cup granulated sugar |
1/2 teaspoon vanilla extract |
1/4 cup fresh lemon juice |
1 teaspoon lemon zest (optional) |
1/4 cup all-purpose flour |
Directions:
1. Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
2. FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
3. Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
4. Coarsely chop cranberries, then set aside.
5. FOR BOTTOM CRUST ~ In a mixing bowl, whisk together powdered sugar & 3/4 cup flour, then cut in the butter until pea-size lumps are formed.
6. Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
7. Cool on wire rack.
8. FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
9. Add 1/4 cup all-purpose flour & beat until combined.
10. Reduce oven heat to 300 degrees F.
11. Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
12. Bake about 40 minutes or until set, then remove from oven.
13. Cool in pan on wire rack.
14. Refrigerate, chilling well before cutting into squares. Store in refrigerator.
|
|