step 1
Bring the Fresh Cranberries (4 1/2 cups), Granulated Sugar (1 1/4 cups), Water (1/2 cup), 1 tsp of Lemon Zest (1), 1 tsp of Orange Zest (1), and Salt (1 pinch) to boil in a medium saucepan over medium-high heat, stirring occasionally.
step 2
Lower heat to maintain a gentle simmer, cover, and cook until all the cranberries have burst and started to break down for about 10 minutes.
step 3
While the cranberries cook, whisk Egg Yolks (3) and Corn Starch (2 tsp) in a bowl until smooth.
step 4
Carefully transfer the hot cranberry mixture to a high-speed blender or food processor. Immediately add in the yolk mixture and blend until smooth, about 1 minute, scraping downsides of the bowl as necessary.
step 5
Let the curd cool in the blender or processor bowl until a skin forms and the curd registers 120-125 degrees F (49-52 degrees C). This will take 45 minutes to 1 hour. While the curd cools, make the crust.
step 6
Set the oven rack to the middle position and pre-heat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking pan with two 8-inch wide sheets of parchment. Lay sheets in the pan perpendicular to each other, with extra parchment hanging over the edges of the pan.
step 7
Whisk All-Purpose Flour (1 cup), Granulated Sugar (4 Tbsp), 1/2 tsp of Lemon Zest (1), and Fine Sea Salt (as needed) in a bowl until well combined.
step 8
Pour in Unsalted Butter (1/2 cup) and stir until a uniform dough forms. Press dough to an even thickness in the prepared pan.
step 9
Bake until golden brown, 20-25 minutes.
step 10
Let crust cool for 20 minutes before adding the curd.
step 11
Add the Unsalted Butter (3 Tbsp) to the cranberry puree and blend until fully combined for about 30 seconds.
step 12
Strain the mixture through a fine-mesh strainer set over a bowl, pressing on solids with a rubber spatula to extract curd.
step 13
Transfer the cranberry curd to the crust (it’s okay if the crust is still warm) and smooth it into an even layer.
step 14
Let sit at room temperature for 2 hours.
step 15
Cover with plastic wrap and refrigerate for at least 2 hours before topping and serving.
step 16
To serve, in the bowl of a stand-up mixer, with the whisk attachment (or in a clean small bowl and an electric hand mixer), add the Egg White (1). Beat until foamy, about 2 minutes.
step 17
Add the Granulated Sugar (4 Tbsp) and Salt (1 pinch) and beat until stiff peaks form for about 5 minutes.
step 18
Transfer the meringue to a pastry bag fitted with the desired tip (I used a star tip).
step 19
Right before serving, slice up the cold cranberry bars with a sharp chef’s knife. Sliced into 8 large bars or 16 smaller bars.
step 20
Pipe little dollops of meringue onto the top of each bar. You can use a torch to toast the meringue. Garnish with lemon zest and Fresh Cranberries (to taste). Enjoy!
