Equipment
Ingredients
Salted Vanilla Crust
- 115 g unsalted butter, melted and slightly cooled
- 50 g granulated sugar
- 5 g vanilla bean paste
- 3 g fine sea salt
- 160 g all-purpose flour
Cranberry Jam Layer
- 200 g cranberries, fresh or frozen
- 100 g granulated sugar
- 30 ml water
Lemon Filling
- 200 g granulated sugar
- 25 g all-purpose flour
- 4 eggs, large, room temperature
- 120 ml lemon juice, freshly squeezed
- 10 g lemon zest, finely grated
Nutrition (per serving)
Method
Preheat oven to 175°C (350°F). Line a 20x20cm baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a mixing bowl, combine melted butter, granulated sugar, vanilla bean paste, and fine sea salt. Add the all-purpose flour and mix until the dough resembles coarse, damp sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes until the edges are deep golden brown.
While the crust bakes, combine cranberries, granulated sugar, and water in a medium saucepan over medium heat. Simmer, stirring occasionally, until the berries burst and the mixture thickens into a jam-like consistency, about 10 to 12 minutes. Remove from heat.
Remove the baked crust from the oven. Immediately drop small spoonfuls of the cranberry jam over the hot crust and spread it into an even layer.
Lower the oven temperature to 160°C (320°F).
In a clean mixing bowl, whisk together the sugar and flour for the lemon filling. Add the eggs, whisking gently to combine without incorporating too much air. Stir in the lemon juice and zest until completely smooth.
Carefully pour the lemon mixture over the cranberry layer, using the back of a spoon to diffuse the liquid so it does not disturb the jam.
Bake at 160°C (320°F) for 22 to 25 minutes. The center should be set but still jiggle slightly when the pan is gently shaken.
Allow the bars to cool completely at room temperature in the pan. Transfer to the refrigerator and chill for at least 3 hours before lifting out by the parchment paper and slicing into squares.
Chef's Notes
- Pressing the crust firmly into the pan is crucial to prevent the jam and liquid lemon filling from seeping underneath and causing sticking.
- Cooking the cranberry jam until it is very thick and almost paste-like prevents excess moisture from compromising the structure of the bars.
- Use a hot, damp knife to slice the chilled bars, wiping the blade clean between every single cut to maintain sharp, distinct layers.
- For the brightest flavor, always use freshly squeezed lemon juice rather than bottled, and ensure your eggs are at room temperature to prevent the butter in the crust from seizing when the filling is added.
Storage
Refrigerator: 5 days — Store in an airtight container. The crust will soften slightly over time.
Freezer: 1 month — Wrap individual bars tightly in parchment paper and then aluminum foil.
