Perfect Cranberry Curd Bars (Print-Friendly Format)
Buttery crust, vibrant cranberry curd, and a fluffy meringue crown come together in every sweet-tart slice.
# Ingredients You’ll Need:
→ Cranberry Curd
01 -
450 g fresh or frozen cranberries
02 -
250 g granulated sugar
03 -
120 ml water
04 -
pinch table salt
05 -
2 teaspoons citrus zest (1 teaspoon lemon, 1 teaspoon orange)
06 -
3 large egg yolks
07 -
2 teaspoons cornstarch
08 -
53 g unsalted butter, cut into 3 pieces and softened
→ Crust
09 -
142 g all-purpose flour
10 -
50 g granulated sugar
11 -
0.5 teaspoon finely grated lemon zest
12 -
0.5 teaspoon fine sea salt
13 -
142 g unsalted butter, melted
→ Topping
14 -
1 large egg white
15 -
50 g granulated sugar
16 -
pinch salt
17 -
fresh cranberries, as garnish
18 -
lemon zest, for garnish
# How to Make It:
01 -
In a medium saucepan, combine cranberries, sugar, water, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce to a gentle simmer, cover, and cook until cranberries burst and break down, about 10 minutes.
02 -
While cranberries cook, whisk egg yolks and cornstarch in a bowl until smooth. Reserve egg whites for the topping.
03 -
Carefully transfer the hot cranberry mixture to a high-speed blender or food processor. Add the yolk mixture immediately and blend until completely smooth, approximately 1 minute, scraping down sides as needed.
04 -
Allow the curd to cool in the blender or processor bowl until a skin forms and the temperature registers 49–52°C. This may take 45 minutes to 1 hour. Meanwhile, prepare the crust.
05 -
Preheat oven to 175°C. Line an 20 cm square baking pan with two sheets of parchment laid perpendicular with overhang for easy removal.
06 -
In a bowl, whisk together flour, sugar, and salt. Pour in melted butter and stir until a uniform dough forms.
07 -
Press dough evenly into prepared pan. Bake on the middle rack until golden brown, 20 to 25 minutes. Allow crust to cool for 20 minutes before adding curd.
08 -
Add softened butter to the slightly cooled cranberry purée and blend until smoothly incorporated, about 30 seconds.
09 -
Pour the mixture through a fine-mesh strainer set over a bowl, pressing with a rubber spatula to extract as much curd as possible.
10 -
Spread the strained cranberry curd evenly over the cooled crust. Let stand at room temperature for 2 hours, then cover and refrigerate for at least 2 hours.
11 -
In the bowl of a stand mixer fitted with a whisk attachment or with a hand mixer, beat egg white until foamy, about 2 minutes. Add sugar and salt; beat until stiff peaks form, about 5 minutes.
12 -
Transfer meringue to a piping bag fitted with a decorative tip. Shortly before serving, pipe dollops of meringue onto each bar.
13 -
Using a sharp chef’s knife, cut chilled bars into 8 portions. Garnish with lemon zest and thin slices of fresh cranberry. Toast meringue with a kitchen torch if desired. Serve chilled.
# Extra Tips:
01 -
Bars are best sliced when thoroughly chilled for clean edges.
02 -
Leftovers can be refrigerated, uncovered, for up to 3 days.