Cranberry - Lemon Squares

By davidgoodman

Ingredients

• 6 tsp Unsalted butter, chilled and cut into 12 pieces, plus more for pan
• 1 1/2 cups Dried cranberries (about 7 ounces)
• 1/4 cup Confectioners' Sugar, plus more for dusting
• 1 cup All-purpose flour
• 2 Large egg
• 3/4 cup Granaulated sugar
• 1/4 cup Freshly squeezed lemon juice, plus 1 1/2 teaspoons (about 3 lemons)

Preparation

Step 1

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

2. 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.

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

4. In bowl of an electric mixer fitted with paddle attachement, combine confectioners' sugar and 3/4 cup flour. Add the butter, beating on low speed until mixture form pea-size pieces. Press batter into baking pan.

5. Bake until golden, about 20 minutes. Transfer to a wire rack to cool.

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

7. 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.