Stella's Place

I do love lemon desserts. My mother made the best Lemon Meringue pie, and it was my dad’s favorite. My own favorite has always been lemon bars – the kind with a curd-like lemon layer topping a sweet short crust, and sprinkled with powdered sugar.

I shouldn’t be making desserts, since I am the only one in the house, although I found out last year that lemon bars freeze quite well. Anyway, I had  a bag of lemons that needed to be used, so I thought I would make lemon bars and maybe lemon curd and freeze them for future use.

Yesterday I made a new recipe – Lemon/Cranberry bars, and said I would post the recipe if they turned out well. The result is delicious!

As you can see, they are a 3-layer bar: sweet short crust, cranberry jam, lemon curd. They are sweet, but with a nice lemony bite. I chose not to top mine with powdered sugar, but that is an option. Here is how they are made.

You can buy whole cranberries in the frozen food aisle of the supermarket, but they are a bit expensive. I buy extra bags fresh at Thanksgiving time, then just put the bags straight into the freezer. They keep well that way. I don’t suggest that you buy canned cranberry sauce, as it contains high fructose corn syrup.

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