Cranberry Lemon Bars

Ingredients:

• 0.5 cup pecans
• 2 cups premium flour
• 1 and 3/4 cups sugar
• 1 and 1/4 teaspoons coarse salt
• 330 g unsalted butter, cut into small pieces, at room temperature
• 3 large eggs + 4 egg yolks
• 1 sachet (7 g) gelatin powder
• 1/4 cup warm water
• 340 g cranberries (fresh or frozen)
• 1 vanilla bean, cut in half lengthwise
• 0.5 tsp finely grated lemon zest + 1/4 cup lemon juice

Preparation:

1. Preheat oven to 350°F (175°C). Lightly spray a 9 x 13-inch baking pan with cooking spray, then line it with parchment paper, leaving an overhang on both sides. Lightly spray the parchment with cooking spray. Place the pecans on the baking sheet and toast in the oven for 8-10 minutes; let cool.
2. Grind the nuts in a food processor. Add the flour, 1/2 cup sugar, and 1 teaspoon salt and pulse. Add 165 grams of butter and 2 egg yolks; pulse until the dough comes together. Transfer the dough to the prepared baking pan and press it into an even layer (you can use a sheet of parchment paper to help). Bake until golden brown, 30-35 minutes. Cool in the pan.
3. In a small microwave-safe bowl, combine the gelatin with 2 tablespoons of warm water. Microwave in 10-second intervals, stirring, until the gelatin dissolves.
4. In a medium saucepan, combine the cranberries, vanilla, and 3/4 cup sugar. Stir in 2 tablespoons warm water and cook over medium-high heat, stirring occasionally, until thickened, 10-15 minutes. Discard the vanilla bean. Transfer the mixture to a blender, add the gelatin mixture, and blend on low speed until smooth but not too fluffy; set aside.
5. Meanwhile, in a medium saucepan, combine 3 whole eggs, the remaining 2 yolks, the lemon zest, lemon juice, the remaining 1/2 cup sugar, and 1/4 teaspoon salt. Cook over medium heat, whisking, until the mixture thickens enough to coat the back of a spoon, 5 to 10 minutes (do not let it boil). Remove from heat and whisk in the remaining 6 ounces (165 g) butter, one piece at a time, until creamy. Stir in the cranberry mixture until smooth. Spread the cranberry cream over the cooled crust and refrigerate, uncovered, for at least 6 hours and up to 1 day.
6. Remove the pie from the pan by pulling the parchment paper. Cut into small squares.