Description
Delight in these tangy and sweet Cranberry Lemon Bars, featuring a buttery shortbread crust, a tart cranberry layer, and a smooth lemon topping. Perfect for a refreshing dessert with a bright citrus twist.
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 lemon juice fresh, about 3 lemons
- Optional: powdered sugar sprinkled 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 granulated sugar. Bring to a boil over medium-high heat, then reduce heat to medium low and cover with a splatter screen. Stir occasionally at first and then constantly to avoid burning. Simmer for 15 minutes until cranberries are broken down. Set aside to cool for at least 30 minutes.
- Preheat and Prepare Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper with an overhang to lift bars easily. Coat the parchment with butter or non-stick spray and 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. Press dough firmly and evenly into the prepared pan, making sure it reaches the edges to prevent filling leaks.
- Bake Crust: Bake crust for 18 minutes until lightly browned. Remove from oven and poke holes over the surface with a fork. Turn off oven and let crust cool for 20 minutes.
- Prepare Lemon Layer: While crust cools, whisk together 1 cup sugar and 3 tablespoons flour in a medium bowl. Add eggs and lemon juice, whisking until smooth. Set aside.
- Chill Cranberry Layer: Pour cooled cranberry filling over the crust, spreading evenly to the edges. Refrigerate for 45 minutes until set.
- Bake Lemon Layer: Preheat oven to 350°F. Remove pan from fridge and carefully pour lemon mixture over cranberry layer. Bake for 45 minutes until center is set and doesn’t jiggle.
- Cool and Serve: Cool bars in the pan on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours. Lift bars from pan using parchment overhang. Optionally sift powdered sugar on top and cut into squares, wiping knife between cuts for clean slices.
Notes
- Frozen cranberries can be used without thawing.
- Use fresh lemon juice for the best flavor, not bottled juice.
- Use fresh or frozen tart cranberries; avoid dried or canned cranberry products.
- Add 2 teaspoons lemon zest to the crust for extra lemon flavor.
- Store bars in an airtight container in the refrigerator for 6-7 days.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
