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Sweet Tart Cranberry Lemon Bars Recipe

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4.2 from 10 reviews

Cranberry Lemon Bars featuring a tangy combination of fresh cranberries and tart lemons, layered over a buttery shortbread crust. Perfect as a holiday dessert, these bars offer a delightful mix of a gooey cranberry layer and a luscious lemon custard topping. This time-intensive and skill-demanding recipe rewards patience with a deliciously balanced sweet-tart treat.

  • Total Time: 4 hours 45 minutes (including cooling time)
  • 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 Cranberries: Rinse and pick through the cranberries, discarding any bad or squishy ones.
  2. Cook Cranberry Mixture: In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir frequently until all cranberries break down, about 10-15 minutes. Set aside to cool at least 30 minutes.
  3. Prep Baking Dish: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring there are no gaps and leaving an overhang for easy removal. Grease the parchment with butter or non-stick spray.
  4. Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla, sugar, and salt. Stir in flour until a thick dough forms. Spread and press evenly into pan, covering edges completely.
  5. Bake Crust: Bake for 16-18 minutes until lightly browned. Remove and poke all over with a fork. Turn off oven and let crust cool 20 minutes.
  6. Prepare Lemon Layer: While crust cools, whisk together sugar and flour in a medium bowl. Add eggs and then lemon juice, mixing until combined. Set aside.
  7. Chill Cranberry Layer: Pour cooled cranberry mixture evenly over crust. Refrigerate for 45 minutes.
  8. Bake Lemon Layer: Preheat oven to 350°F. Remove pan from fridge and carefully pour lemon layer over cranberry layer. Bake 43-45 minutes until set and center is firm without jiggle.
  9. Cool Bars: Cool bars on wire rack in pan at room temperature for 1 hour, then refrigerate 1-2 hours before serving.
  10. Serve: Lift bars out using parchment overhang and place on cutting board. Optional: sift powdered sugar over top. Cut into squares, wiping knife between cuts for clean slices.

Notes

  • Frozen cranberries can be used without thawing.
  • Freshly squeezed lemon juice is preferred over bottled for best flavor.
  • Use fresh or frozen cranberries, not dried or canned cranberry sauce.
  • For extra lemon flavor, add 2 teaspoons lemon zest to crust dough.
  • Bars last 6-7 days stored in an airtight container in the refrigerator.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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