This recipe is so delicious, I paused before I started writing anything and got up to get myself a slice to eat while I’m working on this post.
I came across this recipe on Instagram from Carolina Gelen and I thought it looked so pretty I had to write it down and try it eventually. The ingredients and directions take up a whole page in my handwritten cookbook, but the actual process was simple, straightforward, and relatively quick.
It came out jammy, soft, and packed with flavor. I thought the crust was going to be overly buttery due to how it felt as I was pressing it into my pan, but all that butter does the perfect thing and gives you a soft crust that holds its weight and compliments the sweetness and tartness of the cranberry and lemon layers.
INGREDIENTS
FOR THE CRANBERRY LAYER
1 12oz bag fresh cranberries
3/4 cup sugar
zest of 2 lemons
FOR THE LEMON LAYER
1 cup sugar
1/4 cup all purpose flour
1/8 tsp sea salt
3 large eggs, room temp
1/2 cup lemon juice
FOR THE CRUST
3/4 cup unsalted butter, melted and cooled
1 1/2 cups all purpose flour
1/3 cup sugar
1 tsp sea salt
1 tsp vanilla extract
spray oil or parchment paper
DIRECTIONS
- In a sauce pan, combine washed cranberries, sugar, zest of 2 lemons, and 3 tbsp of water. Bring to a boil, stirring occasionally, and continue boiling and stirring for about 10 minutes or until mixture is jammy, then remove from heat.
- Preheat oven to 350F and line a 9×13 baking sheet with spray oil or parchment paper – I’ve been using parchment paper lately, I find it to be excellent due to easy removal out of baking dishes and easy cleanup overall. I also used a 9×9 pan.
- In a bowl, whisk flour, sugar, and salt together for the crust. Whisk in vanilla extract into the butter, then add to the dry ingredients. Stir until incorporated, then press into baking dish. Bake for 17-20mins on top rack.
- While the crust is baking, making your lemon layer by squeezing the lemon juice out of your zested lemons – you’ll need 1/2 a cup’s worth; I squeezed 3 lemons for this.
- In a while, whisk together sugar, flour and salt. Add the eggs and whisk gently. Add the lemon juice and whisk until just smooth.
- Take the crust out the oven and let it cool for about 5 minutes. Then, layer the cranberry jam first and pour the lemon mixture over top. Bake for 18-20 mins. ** I used a 9×9 pan on top rack and baked for 30 minutes. This allowed the lemon layer to be fully set and not jiggly.
