NY TIMES LEMON BARS RECIPES

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CRANBERRY LEMON BARS RECIPE - NYT COOKING



Cranberry Lemon Bars Recipe - NYT Cooking image

Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn’t tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.

Provided by Genevieve Ko

Total Time 1 hours

Yield 2 dozen bars

Number Of Ingredients 14

1 (12-ounce/340-gram) bag fresh or frozen cranberries
3/4 cup/150 grams granulated sugar
2 to 3 large lemons
Nonstick cooking spray
1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled
1 cup/200 grams granulated sugar
1/4 cup/30 grams all-purpose flour
1/8 teaspoon fine sea salt
3 large eggs, at room temperature
Confectioners’ sugar (optional)

Steps:

  • Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
  • Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
  • Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
  • While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
  • Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
  • Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
  • Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners’ sugar over the tops just before serving.

BEST LEMON BARS RECIPE - NYT COOKING



Best Lemon Bars Recipe - NYT Cooking image

Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling. Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust. (Once baked, the coconut flavor almost disappears.)  Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle. For an easy lemon tart, simply cut the recipe in half and bake it in an 8-inch round tart pan, pressing the crust up the sides.

Provided by Julia Moskin

Total Time 1 hours

Yield About 2 to 3 dozen bars, depending on size

Number Of Ingredients 11

2 cups/240 grams all-purpose flour
1 cup/225 grams very cold unsalted butter (2 sticks), cut into small chunks
1/2 cup/50 grams sweetened shredded coconut (see note)
1/4 cup/30 grams confectioners' sugar, more for sprinkling
Pinch of salt
2 cups/400 grams granulated sugar
4 eggs
1/2 cup/120 milliliters freshly squeezed lemon juice
1/4 cup/30 grams all-purpose flour
1 teaspoon baking powder
Pinch of salt

Steps:

  • Make the crust: Heat oven to 350 degrees. Butter a 9-by-13-inch or 9-by-9-inch baking pan, preferably nonstick.
  • In a stand mixer or food processor, combine crust ingredients. Mix or pulse until well combined and moist clumps form. Using your hands, press mixture evenly but gently into prepared pan.
  • Bake crust until edges and top are light golden brown, 20 to 25 minutes. Rotate once for even browning.
  • Meanwhile, make the filling: Whisk all the ingredients together until smooth.
  • Pour filling over hot parbaked crust and return to the oven. Bake until filling is almost set, about 20 minutes more. (Thicker squares, baked in the 9-by-9-inch pan, will take longer.) Start checking after 15 minutes; when you give the pan a gentle shake, filling should be lightly set all over and still quivery in the very center.
  • Let lemon bars cool completely in the pan on a wire rack. Sprinkle the top lightly and evenly with confectioners' sugar.
  • Cut into squares, diamonds or rectangles and remove from pan. Keep refrigerated until ready to serve. If desired, sprinkle again with confectioners' sugar just before serving.

Nutrition Facts : @context http//schema.org, Calories 156, UnsaturatedFatContent 2 grams, CarbohydrateContent 21 grams, FatContent 7 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 5 grams, SodiumContent 45 milligrams, SugarContent 14 grams, TransFatContent 0 grams

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Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn’t tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.
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See details


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