Cranberry Cream Bars

HolidayDessert

Nov 3

Bright, tart cranberry curd, buttery shortbread and billowy toasted meringue come together in a festive holiday bar that’s as fun to make as it is to serve. Nielsen-Massey Pure Vanilla Extract adds warmth and depth to the crust, while Vanilla Bean Paste gives the meringue an aromatic finish and beautiful vanilla bean specks.

Cranberry Cream Bars

Servings: 8 bars

Prep Time: 35 minutes

Cook Time: 55 minutes

Chill Time: 2 hours

Print the Recipe

Bright, tart cranberry curd, buttery shortbread and billowy toasted meringue come together in a festive holiday bar that's as fun to make as it is to serve. Nielsen-Massey Pure Vanilla Extract adds warmth and depth to the crust, while Vanilla Bean Paste gives the meringue an aromatic finish and beautiful vanilla bean specks.

Ingredients

For the Shortbread Crust:
- 1 cup + 2 tablespoons (140g) all-purpose flour
- 1⁄4 cup + 2 tablespoons (35g) powdered sugar
- 3 tablespoons (38g) granulated sugar
- 1⁄3 teaspoon kosher salt
- 8 tablespoons (113g) unsalted butter, softened
- 1 teaspoon Nielsen-Massey Pure Vanilla Extract
For the Cranberry Curd:
- 12 ounces (340g) fresh cranberries
- 3⁄4 cup (150g) granulated sugar
- 1⁄3 cup (80g) fresh orange juice
- 1 tablespoon finely grated orange zest
- 3 large eggs
- 2 large egg yolks
- 6 tablespoons (85g) unsalted butter, cut into pieces
- 1⁄4 teaspoon kosher salt
For the Vanilla Meringue:
- 2 large egg whites
- 1⁄2 cup (100g) granulated sugar
- 1⁄8 teaspoon cream of tartar
- 1⁄8 teaspoon kosher salt
- 2 teaspoons Nielsen-Massey Vanilla Bean Paste

Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift the finished bars from the pan. Lightly grease the parchment and exposed sides of the pan.
Make the shortbread crust: In a medium bowl, combine the flour, powdered sugar, granulated sugar and salt. Add the softened butter and Nielsen-Massey Pure Vanilla Extract and mix until the ingredients come together into a soft, crumbly dough. Press the dough firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compact the surface. Bake for 25–30 minutes, until the edges are lightly golden and the center looks dry and set.
Cook the cranberries: While the crust bakes, combine the cranberries, granulated sugar, orange juice and orange zest in a medium saucepan. Cook over medium heat for 8–10 minutes, stirring occasionally, until the cranberries have burst and the mixture is thick and jammy. Use an immersion blender to puree the mixture until as smooth as possible.
Strain the cranberry mixture: Pass the warm cranberry puree through a fine-mesh sieve into a bowl, pressing firmly on the solids with a spatula to extract as much puree as possible. Discard the skins and seeds.
Cook the curd: Whisk the eggs and egg yolks together in a medium bowl. Slowly whisk about half of the warm cranberry puree into the eggs to temper them, then whisk the egg mixture back into the remaining cranberry puree. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the curd thickens enough to coat the back of a spoon and reaches 165–170°F.
Finish the curd: Remove the curd from the heat. Add the kosher salt and butter and whisk until the butter is completely melted and the curd is silky smooth.
Bake the cranberry layer: When the shortbread is finished, pour the warm cranberry curd evenly over the hot crust. Return the pan to the oven and bake for 12–15 minutes, until the edges are set and the center has only a slight jiggle when the pan is gently moved. Remove from the oven and cool completely at room temperature, then refrigerate for at least 2 hours, or until thoroughly chilled and firm.
Cut the bars: Using the parchment overhang, lift the chilled slab from the pan. Use a sharp knife to cut into 8 bars, wiping the blade clean between cuts.
Make vanilla meringue: Place the egg whites, granulated sugar, cream of tartar and salt in the heatproof bowl of a stand mixer. Set the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar has completely dissolved and the mixture reaches 160°F. Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed for 5–7 minutes, until the meringue is thick, glossy and holds firm peaks. Add the Nielsen-Massey Vanilla Bean Paste and continue whipping just until incorporated.
Top the bars: Transfer the meringue to a piping bag fitted with a star tip and pipe dollops and swoops of meringue onto the chilled bars.
Toast meringue: Using a kitchen torch, lightly toast the meringue, keeping the flame moving until the ridges are lightly golden without scorching.
Serve: Serve the bars chilled or at room temperature, and store leftovers in an airtight container in the fridge for up to 3 days.