Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 egg, beaten
Instructions
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
- Mix flour, powdered sugar, and salt in a bowl. Cut in butter until crumbly. Press into the bottom of the pan. Bake 15 minutes.
- In a saucepan, combine cranberries, sugar, cornstarch, lemon juice, and zest. Cook over medium heat until thickened and cranberries burst, about 10 minutes. Let cool.
- Pour cranberry filling over baked crust. Drizzle with beaten egg on top of the filling.
- Bake for an additional 20 minutes. Cool completely, then slice into squares.
Notes
- Best served chilled for a tart, refreshing flavor.
- Can be made ahead and stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 180 Kcal
- Sugar: 15g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg