Turkey Tip #3: Smaller pieces for guests to try them all

The Dessert Bar, Chef Nomi

Lemon bars with cranberry are seriously delicious. They take almost no time to make, can be made a day or two ahead of time (as long as you don't eat them in advance) and it is a fun twist on the classic lemon bar. It adds cranberry where you wouldn’t expect it making these bars holiday festive.

More Desserts, Chef Zoe

When serving desserts, make them look as inviting as possible. For me, this means making sure every dessert has a serving utensil and cutting larger things into smaller pieces for so everyone can taste a bit of all the desserts. Guests are more likely to taste them all this way.

Cranberry Lemon Bars

Makes 24 Bars (adapted from NYT)

  • Cranberry Layer
    • 1(12-ounce/340-gram) bag fresh or frozen cranberries
    • ¾ cup/150 grams granulated sugar
    • 2 to 3 large lemons
  • Crust
    • Nonstick cooking spray
    • 1½ cups/190 grams all-purpose flour
    • ⅓ cup/65 grams granulated sugar
    • 1 teaspoon fine sea salt
    • 1 teaspoon vanilla extract
    • ¾ cup/170 grams unsalted butter (1½ sticks), melted and cooled
  • Lemon Layer
    • 1 cup/200 grams granulated sugar
    • ¼ cup/30 grams all-purpose flour
    • ⅛ teaspoon fine sea salt
    • 3 large eggs, at room temperature
    • Confectioners’ sugar (optional)

Cranberry Layer

Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepanZest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.


Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.

Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.

Lemon Layer

While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have ½ cup. Squeeze the juice from another lemon, if needed.

Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.


Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.

Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners’ sugar over the tops just before serving.