Cranberry Lime/Lemon Bars

Cranberry Lime Bars 


I substituted lemon juice/lemon zest for the lime

Base:

1-1/2 cups (375mL) unbleached all-purpose flour

1/2 tsp (2 mL) salt

1/2 cup (125 mL) unsalted butter, at room temperature

1/3 cup (80 mL) granulated sugar

1/2 tsp (2 mL) vanilla extract

1 large egg

1/2 cup (125 mL) dried cranberries

Topping:

4 large eggs

1/2 cup (125 mL) granulated sugar

1/2 cup (125 mL) lime juice

Zest of 2 limes

1/4 cup (60 mL) whipping cream

1/4 cup (60 mL) butter, melted, cooled

20 fresh cranberries

Line 8-inch (20-cm) square baking dish with parchment paper, letting paper hang over sides like sling.

For base, stir together flour and salt in medium bowl.

In large bowl, beat butter, sugar and vanilla until fluffy, using
electric mixer on medium speed. Beat in egg. On low speed, beat in flour
mixture until moistened. Stir in cranberries. Mix with wooden spoon
until clumpy.

Transfer to prepared baking dish. Press evenly into bottom of dish.
Bake in preheated 350F (180C) oven until turning golden, 25 to 30
minutes.

Meanwhile, for topping, whisk together eggs, sugar, lime juice,
zest, cream and butter in medium pan. Cook on medium heat, whisking
often, until mixture comes to verge of boil and thickens.

Pour evenly over base. Bake in preheated 350F (180C) oven 15 minutes.

Decorate top with even rows of cranberries. Cover and refrigerate until set, at least 2 hours.

Remove from pan using parchment sling. Cut into 20 squares, each with a cranberry in the centre.

Makes 20.