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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Serving Size: 1 dozen bar (273g) | ||
Recipe Makes: 2 dozen bars | ||
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Calories: 259 | ||
Calories from Fat: 138 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 634.5mg | 195 % | |
Sodium 1520.7mg | 52 % | |
Potassium 364.5mg | 10 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 10.1g | ||
Protein 20.1g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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