Cranberry Lemon Bars Recipe
These Cranberry Lemon Bars are the perfect balance of tart and sweet, featuring a buttery shortbread crust, a vibrant cranberry layer, and a smooth lemon topping. With fresh cranberries simmered to create a tangy filling and a luscious lemon layer baked to set, these bars are a refreshing and festive dessert ideal for holiday gatherings or any season.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 30 minutes including cooling and chilling
- Yield: 9-16 bars (depending on cut size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Prepare Cranberries: Rinse and pick through the cranberries, discarding any that are bad or squishy. 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 for 10-15 minutes until cranberries break down. Stir occasionally at first, then constantly to prevent burning. Set aside to cool at least 30 minutes.
- Preheat Oven and Prepare Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving an overhang for easy removal and coat the paper with butter or non-stick spray. Set aside.
- Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined into a thick dough. Press dough evenly and firmly into prepared pan, ensuring it covers edges completely to prevent filling leakage.
- Bake Crust: Bake crust for 16-18 minutes until lightly golden. Remove from oven and poke holes all over with a fork. Turn off oven and let crust cool about 20 minutes.
- Prepare Lemon Layer: While crust cools, combine 3 tablespoons flour and 1 cup sugar in a bowl. Whisk in eggs, then stir in fresh lemon juice. Set aside.
- Chill Cranberry Layer: Pour cooled cranberry filling evenly over the cooled crust and spread to edges. Refrigerate for 45 minutes to set.
- Add Lemon Layer and Bake: Preheat oven to 350°F. Remove pan from fridge and carefully pour lemon layer over cranberry layer. Bake for 43-45 minutes until center is set and no longer jiggles.
- Cool Bars: Cool bars on a wire rack in the baking pan at room temperature for 1 hour, then refrigerate for 1-2 hours to fully set.
- Serve: Lift bars out using parchment overhang. Optionally sift powdered sugar on top. Cut into squares, wiping knife between cuts for clean slices.
Notes
- If using frozen cranberries, no need to thaw before cooking.
- Use fresh lemon juice for best flavor, not bottled juice.
- Use fresh or frozen tart cranberries; avoid dried or canned cranberry sauce.
- For an extra lemony crust, add 2 teaspoons lemon zest to crust mixture.
- Bars can be stored 6-7 days in an airtight container in the refrigerator.
Keywords: cranberry lemon bars, lemon bars, cranberry dessert, shortbread crust, lemon dessert, holiday dessert, fruit bars
Find it online: https://biteandenjoy.com/cranberry-lemon-bars-recipe/
