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Cranberry Lemon Bars Recipe

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4.8 from 61 reviews

Delight in these zesty Cranberry Lemon Bars that feature a tart cranberry layer atop a buttery shortbread crust, finished with a luscious lemon custard. Perfectly balanced with sweet and tangy flavors, these bars are a refreshing treat ideal for holiday gatherings or anytime you crave a bright, citrusy dessert.

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 sort through the cranberries, discarding any that are bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons of sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover with a splatter screen, and simmer for 10-15 minutes until cranberries break down completely. Stir often to prevent burning. Set aside to cool for at least 30 minutes.
  2. Make Shortbread Crust: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring there are no gaps, and leaving some overhang for easy removal. Grease parchment with butter or non-stick spray. In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Stir in flour until combined to form a thick dough. Press dough evenly into the prepared pan, making sure it reaches edges to prevent leakage. Bake for 16-18 minutes until lightly browned. Remove from oven and poke fork holes all over. Turn oven off and let crust cool for about 20 minutes.
  3. Prepare Lemon Layer: While the crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Beat in eggs, then stir in fresh lemon juice until smooth. Set aside.
  4. Assemble Cranberry Layer: Once crust is cool, spread the cooled cranberry mixture evenly over it, covering all edges with no gaps. Chill in the refrigerator for 45 minutes to set.
  5. Bake Lemon Layer: Preheat oven to 350°F. Remove the crust and cranberry layer from refrigerator, carefully pour the lemon mixture over the cranberry layer, spreading evenly. Bake for 43-45 minutes until the center is set and does not jiggle.
  6. Cool and Serve: Cool bars on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours. To serve, lift bars out using parchment overhang, sift powdered sugar on top, and cut into squares, wiping the knife between cuts for clean slices.

Notes

  • Use fresh or frozen cranberries; do not thaw frozen cranberries before cooking.
  • Ensure the crust fully covers the pan edges to avoid filling leakage.
  • Chilling the cranberry layer before adding the lemon layer helps maintain distinct layers.
  • Allow bars to cool completely and refrigerate before cutting for clean slices.
  • Powdered sugar on top is optional but adds a nice decorative touch and mild sweetness.

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