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Cranberry Lemon Bars Recipe

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3.9 from 5 reviews

Cranberry Lemon Bars feature a tangy and vibrant combination of fresh cranberries and tart lemons layered on a buttery shortbread crust. This delightful dessert boasts a gooey cranberry base topped with a luscious lemon custard, making it a perfect festive treat with a balance of sweet and tart flavors.

  • Total Time: 4 hours 45 minutes
  • Yield: 16 bars

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 the Cranberries: Rinse the cranberries carefully, picking out any that are damaged or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons of granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir occasionally at first and then more frequently to avoid burning. Simmer for 10-15 minutes until the cranberries have broken down completely. 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 and leaving an overhang to easily lift bars later. Grease the parchment paper well with butter or non-stick cooking spray and set aside.
  3. Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until combined. Add 1 cup plus 1 tablespoon of all-purpose flour and mix to form a thick dough. Press the dough evenly and firmly into the prepared baking pan.
  4. Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from the oven and poke holes evenly across the crust with a fork. Turn off the oven and allow the crust to cool about 20 minutes.
  5. Prepare Lemon Layer Mixture: While crust cools, whisk together 3 tablespoons flour and 1 cup granulated sugar in a medium bowl. Whisk in the eggs thoroughly and then stir in fresh lemon juice. Set aside.
  6. Assemble Cranberry Layer: Spread the cooled cranberry filling evenly over the cooled crust, covering edges without gaps. Refrigerate for 45 minutes to set.
  7. Bake Lemon Layer: Increase oven temperature to 350°F (177°C). Remove the pan from the refrigerator and carefully pour the lemon mixture over the cranberry layer. Bake for 43-45 minutes until the center is set and does not jiggle.
  8. Cool and Serve: Cool the bars on a wire rack in the baking pan at room temperature for 1 hour, then refrigerate for 1-2 hours. To serve, lift bars out of pan using parchment overhang, sprinkle with powdered sugar if desired, and cut into 16 squares. Wipe knife between cuts for clean slices.

Notes

  • Use fresh or frozen cranberries; if frozen, do not thaw before cooking.
  • Ensure the crust is fully cooled before adding cranberry layer to prevent layering problems.
  • Chilling the cranberry layer before adding lemon custard helps maintain distinct layers.
  • For the freshest lemon juice, use lemons at room temperature and strain seeds beforehand.
  • Allow the bars to chill thoroughly before cutting to achieve clean, firm slices.
  • Powdered sugar topping is optional but adds a nice sweet contrast to tart layers.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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