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Cranberry Lemon Bars Recipe

Cranberry Lemon Bars Recipe
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★★★★★

4.7 from 25 reviews

These Cranberry Lemon Bars combine a zesty lemon layer with a tart cranberry filling atop a buttery shortbread crust. Perfectly balanced with sweet and tangy flavors, this dessert is ideal for festive occasions or anytime you crave a bright, citrusy treat.

Ingredients

Scale

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 Cranberries: Rinse and pick through the cranberries, discarding any bad or squishy ones. In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low, cover with a splatter screen and simmer, stirring occasionally at first and then constantly, for 10-15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
  2. Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper ensuring no gaps, leaving an overhang for easy removal. Grease well with butter or non-stick spray. Set aside.
  3. Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt until combined. Stir in the flour until a thick dough forms. Press firmly and evenly into the prepared pan.
  4. Bake Crust: Bake for 16-18 minutes until lightly browned. Remove and poke all over with a fork. Turn off oven and let crust cool about 20 minutes.
  5. Prepare Lemon Layer: In a medium bowl, whisk together 3 tablespoons flour and 1 cup sugar. Add eggs and beat well, then mix in lemon juice. Set aside.
  6. Chill Cranberry Layer: Once crust is cool, spread the cooled cranberry filling evenly over the crust, covering all edges with no gaps. Place in refrigerator for 45 minutes to set.
  7. Add Lemon Layer and Bake: Preheat oven to 350°F (177°C). Remove pan from fridge and carefully pour lemon mixture over cranberry layer. Bake for 43-45 minutes until center is set and doesn’t jiggle.
  8. Cool and Serve: Cool bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for 1-2 hours. Use parchment overhang to lift bars from pan. Optionally sift powdered sugar on top and cut into squares, wiping knife between cuts for clean edges.

Notes

  • Use fresh cranberries for best texture; if using frozen, do not thaw before cooking.
  • Ensure cranberry filling is completely cooled before spreading to help it set properly.
  • Leave parchment overhang for easy removal of bars from pan.
  • Clean the knife between slices to get neat edges.
  • Bars can be stored in the refrigerator for up to 4 days.
  • Powdered sugar topping is optional but adds a nice finishing touch.

Nutrition

Keywords: Cranberry lemon bars, lemon bars, cranberry dessert, shortbread crust, tart dessert

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