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Lemon, Cranberry & White Chocolate Bars
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Lemon, Cranberry & White Chocolate Bars
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Sweet tart lemon bars get a holiday twist with the addition of tangy cranberries. A buttery shortbread crust is topped with a lemon curd and a light layer of cranberry sauce. Just when you think it might be too tart, we drizzle a melted white chocolate sauce over the top for a scrumptious balance. 

Prep time
0:15
Bake/Cook time
0:45 to 0:50
Yield
9 bars
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Lemon, Cranberry & White Chocolate Bars
Confectioners Powdered Sugar
Extra Fine Granulated Sugar
Prep time :
0:15
Bake/Cook time :
0:45 to 0:50
Yield :
9 bars

INGREDIENTS

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Line with parchment paper. Set aside.
  3. Mix flour, powdered sugar, and butter until combined. Press into prepared baking dish.
  4. Bake for 20-25 minutes or until lightly browned.
  5. WHILE crust is baking, into a bowl mix eggs, and sugar. Mix until combined. Add lemon juice, zest, and butter. Mix until combined.
  6. Pour mixture on top of HOT crust. Return to oven and bake for 25 minutes. Allow to come to room temperature. Transfer to refrigerator to chill.
  7. Just before serving, prepare white chocolate sauce. Place cream in a medium heavy saucepan. Bring cream to just below simmering over medium heat. Place white chocolate in a bowl and pour hot cream mixture over it. Let stand for 5 minutes to allow chocolate to melt slightly, then stir cream mixture until chocolate has melted completely and sauce is smooth.
  8. Cut lemon bars into 9 equal squares. Top with cranberry sauce and drizzle with melted white chocolate sauce. 

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

This Lemon, Cranberry & White Chocolate Bars recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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