Description
Delight in the perfect balance of tart cranberry and bright lemon flavors with these Cranberry Lemon Bars. Featuring a buttery shortbread crust, a smooth cranberry layer, and a luscious lemon topping, this dessert is a refreshing twist on classic bars, perfect for any occasion or holiday gathering.
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 Cranberry Filling: Rinse and pick through cranberries, discarding any spoiled 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 while stirring occasionally for 10-15 minutes until cranberries have broken down. Set aside to cool for at least 30 minutes.
- Preheat and Prepare Pan: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring edges are well covered for easy bar removal. Grease the parchment with butter or non-stick spray.
- Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until combined. Gradually mix in flour to form a thick dough. Press this dough firmly and evenly into the prepared pan, making sure it reaches all edges to prevent filling seepage.
- Bake Crust: Bake the crust for 16-18 minutes until lightly golden. Remove from oven and poke the crust all over with a fork to allow steam to escape. Turn off the oven. Let the crust cool for about 20 minutes.
- Prepare Lemon Layer: While crust cools, whisk together 1 cup granulated sugar and 3 tablespoons flour in a medium bowl. Add eggs and whisk until smooth. Stir in fresh lemon juice and set aside.
- Assemble Cranberry Layer: Pour cooled cranberry filling evenly over the cooled crust, spreading it edge to edge. Refrigerate for 45 minutes to set.
- Bake Lemon Layer: Preheat oven to 350°F. Remove pan from refrigerator, carefully pour lemon layer over the cranberry layer, and bake for 43-45 minutes until the center is set and no longer jiggles.
- Cool and Serve: Let the bars cool on a wire rack in the pan for 1 hour at room temperature, then refrigerate for 1-2 hours to fully set. Lift bars out using parchment overhang, sprinkle with powdered sugar if desired, and cut into 16 squares, wiping knife clean between cuts for neat slices.
Notes
- If using frozen cranberries, no need to thaw before cooking.
- Fresh lemon juice yields the best flavor; avoid bottled juice.
- Use fresh or frozen tart cranberries, not dried or canned cranberry sauce.
- For a more pronounced lemon flavor, add 2 teaspoons of lemon zest to the crust mixture.
- Bars will keep in an airtight container in the refrigerator for 6-7 days.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 210
- Sugar: 24g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
