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Cranberry Lemon Bars Recipe

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4 from 24 reviews

These Cranberry Lemon Bars are a delightful blend of tart cranberries and zesty lemon atop a buttery shortbread crust. Perfectly balanced between sweet and tangy, these bars are a festive treat ideal for any season. The crisp crust, a smooth cranberry layer, and a rich lemon topping make for a refreshing dessert that’s easy to prepare and sure to impress.

  • Total Time: 2 hours 30 minutes
  • Yield: 16 bars

Ingredients

Cranberry Layer

  • 8 ounces fresh cranberries or frozen (not thawed)
  • 1/2 cup water
  • 6 tablespoons granulated sugar

Shortbread Crust

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup + 1 tablespoon all purpose flour

Lemon Layer

  • 1 cup granulated sugar
  • 3 tablespoons all purpose flour
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • optional: powdered sugar for sprinkling on top

Instructions

  1. Prepare Cranberry Layer: Rinse and inspect cranberries, discarding any that are bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons granulated sugar. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, cover with a splatter screen, and simmer for 10-15 minutes, stirring initially occasionally then constantly to avoid burning, until cranberries break down. Set aside to cool for at least 30 minutes.
  2. Preheat Oven and Prepare Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper with some overhang for easy removal, and grease it well with butter or cooking spray. Set aside.
  3. Make Shortbread Crust: In a medium bowl, combine melted butter, vanilla extract, 1/4 cup granulated sugar, and salt. Mix well, then incorporate 1 cup plus 1 tablespoon flour until thick dough forms. Press the dough firmly and evenly into the prepared pan ensuring it reaches all edges. Bake for 16-18 minutes until lightly browned. Remove from oven and poke all over with a fork. Turn off oven and let crust cool about 20 minutes.
  4. Prepare Lemon Layer: While crust cools, whisk together 3 tablespoons flour and 1 cup granulated sugar in a medium bowl. Add eggs and whisk until combined, then stir in fresh lemon juice. Set aside.
  5. Chill Cranberry Layer: Once crust has cooled, pour cooled cranberry mixture evenly over crust spreading to edges with no gaps. Refrigerate for 45 minutes to set.
  6. Bake Lemon Layer: Preheat oven to 350°F. Remove crust with cranberry layer from fridge and carefully pour lemon mixture over it. Bake for 43-45 minutes until center is set and does not jiggle.
  7. Cool and Serve: Cool the baked bars on a wire rack in the pan at room temperature for 1 hour. Then refrigerate for 1-2 hours. To serve, lift bars out using parchment overhang and place on cutting board. Optional: sift powdered sugar over the top. Cut into squares, wiping knife clean between cuts for neat slices.

Notes

  • Frozen cranberries can be used without thawing.
  • Use fresh lemon juice for the best flavor and results.
  • Use fresh or frozen tart cranberries; do not substitute dried cranberries or canned cranberry sauce.
  • For extra lemon flavor, add 2 teaspoons lemon zest to the crust batter.
  • Bars can be stored in an airtight container in the refrigerator for 6-7 days.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/cranberry-lemon-bars-recipe/