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Cranberry Lemon Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 787 reviews
  • Author: Bertha
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Cranberry Lemon Bars combine a tangy cranberry layer with a zesty lemon topping atop a buttery shortbread crust. Perfectly balanced between tart and sweet, they make an elegant dessert or snack, especially around the holidays. Featuring fresh cranberries and lemon juice, these bars deliver a refreshing burst of flavor with a tender, crumbly base.

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

  1. Prepare cranberries: Rinse and pick through the cranberries, discarding any that are bad or squishy.
  2. Cook cranberry filling: In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low heat. Cover with a splatter screen and simmer for 10-15 minutes until cranberries break down, stirring frequently to prevent burning. Remove from heat and let cool for at least 30 minutes.
  3. Preheat oven and prepare pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps, and leave an overhang for easy removal. Grease the parchment with butter or cooking spray and set aside.
  4. Make crust dough: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Stir in the flour until combined to form a thick dough. Press evenly into the prepared pan, making sure the dough reaches all edges.
  5. Bake crust: Bake crust for 16-18 minutes until lightly browned. Remove from oven and poke holes throughout with a fork. Turn off oven and let crust cool about 20 minutes.
  6. Prepare lemon layer: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Add eggs and whisk until smooth, then mix in fresh lemon juice.
  7. Refrigerate cranberry layer: Spread cooled cranberry filling evenly over the cooled crust, covering all edges with no gaps. Place in the refrigerator for 45 minutes to set.
  8. Bake lemon topping: Preheat oven to 350°F. Remove the crust with cranberry layer from refrigerator. Carefully pour lemon layer on top and bake for 43-45 minutes until center is set and not jiggly.
  9. Cool bars: Cool in pan on wire rack at room temperature for 1 hour, then chill in the refrigerator for 1-2 hours.
  10. Serve: Lift bars out using parchment overhang. Sprinkle with powdered sugar if desired. Cut into 16 squares, wiping knife between cuts for clean slices.

Notes

  • If using frozen cranberries, no need to thaw before cooking.
  • Use fresh lemon juice, not bottled, for best flavor.
  • Use fresh or frozen tart cranberries; avoid dried or canned cranberry sauce.
  • For extra lemon flavor, add 2 teaspoons lemon zest to crust batter.
  • Bars keep well for 6-7 days refrigerated in an airtight container.

Nutrition

  • Serving Size: 1 bar (1/16 of recipe)
  • Calories: 210
  • Sugar: 22g
  • Sodium: 70mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 60mg

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