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Cranberry Lemon Bars with Almond Meringue Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 52 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cranberry Lemon Bars combine a tangy lemon base dough, a vibrant cranberry filling, and a light almond meringue topping. With layers of tartness, sweetness, and nutty almond flavor, these bars are perfect for holiday treats or any special occasion dessert. Baked to golden perfection with a crisp almond flake topping, they offer a delightful combination of textures and refreshing citrus notes.

Ingredients

Lemon Base Dough

  • 3 ¼ cups all purpose flour (400 grams)
  • ⅔ cup unsalted butter, softened (160 grams)
  • 3 large egg yolks
  • ⅓ cup granulated sugar (80 grams)
  • Zest of one lemon
  • ⅓ cup fresh lemon juice (80 grams)
  • 1 teaspoon instant dry yeast (5 grams)

Cranberry Filling

  • 4 cups fresh cranberries (450 grams)
  • 1 cup granulated sugar (200 grams)
  • Zest of one lemon
  • Juice of one lemon

Almond Meringue Topping

  • 3 egg whites, room temperature
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150 grams)
  • 1 cup almond flour (100 grams)
  • ½ cup almond flakes

Instructions

  1. Prepare the Cranberry Filling: Place the cranberries, lemon juice, lemon zest, and sugar into a saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes, stirring occasionally to burst the cranberries slightly. Remove from heat and let cool for 10 minutes.
  2. Make the Lemon Base Dough: Preheat your oven to 325°F (170°C). Cream the softened butter with the sugar until fluffy, about 2-3 minutes. Mix in the egg yolks, lemon juice, and lemon zest until fully combined. In a separate bowl, whisk together the instant yeast and flour, then gradually add this to the wet mixture, stirring to form a dough. Knead the dough for 2-3 minutes until smooth. Cover with plastic wrap and set aside to rise for 15 minutes.
  3. Prepare the Almond Meringue: Whip the egg whites and salt until soft peaks form. Gradually add half of the sugar, mixing to incorporate. Then pour in the remaining sugar and continue to whip for 3-4 minutes until the sugar is fully dissolved and the meringue is glossy. Gently fold in the almond flour to maintain the airiness of the meringue.
  4. Assemble the Bars: Place the dough on a large sheet of baking paper and roll it out to ½ inch (about 1.25 cm) thickness, matching the size of your baking tray. Transfer the dough along with the paper into the tray, pressing with your fingers to fit the shape. Spread the cooled cranberry filling evenly over the dough using a spatula. Pour the almond meringue over the cranberries and level the surface. Sprinkle almond flakes evenly on top.
  5. Bake: Bake in the preheated oven for 30-35 minutes. If the almond flakes begin to brown too quickly, cover the tray loosely with aluminum foil to prevent burning. Once baked, allow the bars to cool completely in the tray before slicing and serving.

Notes

  • Ensure egg whites are at room temperature for better meringue volume.
  • Use fresh cranberries for the best tart flavor; frozen may alter texture.
  • Be gentle when folding almond flour into meringue to preserve airiness.
  • Almond flakes add a nice crunch; feel free to toast them lightly before sprinkling if desired.
  • Store bars in an airtight container at room temperature for up to 3 days.

Find it online: https://ivysrecipes.com/cranberry-lemon-bars-with-almond-meringue-recipe/