Makes a 9"x13" pan
1. Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.
2. In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
3. Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners' sugar and serve.
MAKE AHEAD
The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1299g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1236 | ||
Calories from Fat: 449 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.9g | 66 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 2111.6mg | 650 % | |
Sodium 154066.5mg | 5313 % | |
Potassium 1020.2mg | 27 % | |
Total Carbohydrate 135.6g | 40 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 127.5g | ||
Protein 66.5g | 95 % | |
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: 1236
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