Cranberry-Lime Bars

Yield

24 bars.

For the crust

Instructions

First, make the crust: Line a 9-by-13-inch baking pan with parchment paper so that there’s extra paper hanging off the two long sides. Coat the paper and sides of the pan with baking spray. Set aside.

Using a handheld or stand mixer, combine the flour, butter, and powdered sugar until the mixture comes together in a ball. Transfer this to the baking dish and press it evenly into the pan with your hands or the bottom of a floured measuring cup. Refrigerate, covered, for 30 minutes.

Meanwhile, preheat your oven to 350°F and set a rack to the middle position. When the oven is hot, remove the crust from the refrigerator and bake it until golden brown in the center and darker at the edges, 20 to 25 minutes.

For the topping

Ingredients

12 ounces (about 3 cups) fresh or frozen cranberries
½ cup water
1 cup granulated sugar
3 large eggs
3 large egg yolks
Zest and juice of ½ lime
⅛ teaspoon table salt
Red food coloring or 1 teaspoon beetroot powder
6 tablespoons salted butter, cut into pieces, at room temperature
Powdered sugar and lime zest curls, for garnish

Instructions

Meanwhile, prepare the cranberry-lime topping: Put the cranberries and water in a medium pot and set over medium-high heat. Bring to a boil and continue to cook, stirring occasionally, until the cranberries burst their skins and thicken a bit, 8 to 10 minutes.

Set a fine-mesh strainer over a medium bowl. Pour the cranberry mixture into the strainer and press through with a spatula until you have just skins and seeds left behind (be sure to scrape any puree from the bottom of the strainer). Add the sugar, stir, and set aside to cool at room temperature for 10 to 15 minutes. Rinse out your pot.

Add the eggs, egg yolks, lime zest and juice, salt, and red food coloring or beetroot powder to the cranberry puree and whisk until smooth. Pour into the pot and set over medium heat. Cook, stirring continuously, until the mixture thickens slightly and registers about 160°F on an instant-read thermometer, 6 to 8 minutes. Remove the pot from the heat, add all the butter pieces, and stir until fully melted. If you see any chunks of cooked egg, run the mixture through the strainer once more.

Pour the cranberry mixture over the crust and spread into an even layer.

Bake until the topping is set but still jiggles slightly in the center, 10 to 12 minutes. Place the pan on a wire rack and cool for 1 hour. Cover with plastic wrap and refrigerate until chilled and set, at least 2 hours and up to 1 day.

To serve, run a knife around the edge of the pan to loosen the crust. Lift the bars out using the parchment handles and transfer to a cutting board. Cut into 24 pieces. Just before serving, sprinkle the tops with powdered sugar and garnish with lime zest curls.