PERFECT CRANBERRY BARS

Step 1

Bring the cranberries, sugar, water, and salt to boil in medium saucepan over medium-high heat, stirring occasionally. Lower heat to maintain a gentle simmer, cover and cook until all the cranberries have burst and started to break down, about 10 minutes.

Step 2

While the cranberries cook, whisk egg yolks and cornstarch in bowl until smooth (reserve the egg whites for the meringue topping). Carefully transfer the hot cranberry mixture to a high speed blender or food processor. Immediately add in the yolk mixture and blend until smooth, about 1 minute, scraping down sides of bowl as necessary.

Step 3

Let the curd cool in the blender or processor bowl until a skin forms and the curd registers 120 to 125 degrees (this will take 45 minutes to 1 hour) While the curd cools, make the crust.

Step 4

Set the oven rack to the middle position & pre-heat oven to 350 degrees. Line an 8-inch square baking pan with two 8″ wide sheets of parchment. Lay sheets in the pan perpendicular to each other, with extra parchment hanging over edges of pan.

Step 5

Whisk flour, sugar, and salt in a bowl until well combined. Pour in melted butter and stir until a uniform dough forms. Press dough to an even thickness in the prepared pan. Bake until golden brown, 20 to 25 minutes.

Step 6

Let crust cool for 20 minutes before adding the curd.

Step 7

Add the softened butter to the cranberry puree and blend until fully combined, about 30 seconds. Strain the mixture through a fine-mesh strainer set over a bowl, pressing on solids with rubber spatula to extract curd. Transfer the cranberry curd to the crust (it’s okay if crust is still warm) and smooth into even layer.

Step 8

Let sit at room temperature for 2 hours, then cover with plastic wrap and refrigerate for at least 2 hours before topping & serving.

Step 9

To the bowl of a stand-up mixer, with the whisk attachment (or in a clean small bowl and an electric hand mixer), add the egg white. Beat until foamy, about 2 minutes. Add the sugar & salt and beat until stiff peaks form, about 5 minutes.

Step 10

Transfer the meringue to a pastry bag fitted with the desired tip (I used a star tip).

Step 11

Right before serving, slice up the cold cranberry bars with a sharp chef’s knife. I sliced into 8 larger bars, but you could also slice into 16 smaller bars.

Step 12

Pipe little dollops of meringue onto the top of each bar. You can use a torch to toast the meringue. Garnish with lemon zest and thin slices of raw cranberry. Enjoy!