Description
These Cranberry Lemon Bars combine a tart cranberry layer with a bright, tangy lemon topping atop a buttery shortbread crust. Perfectly balanced between sweet and tart, these bars make a delightful dessert or snack, especially during berry season or holidays. The recipe involves simmering cranberries, baking a crisp crust, and then layering and baking the lemon custard topping.
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
- Prepare Cranberries: Rinse and pick through the cranberries, discarding any bad or squishy ones. In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low, cover with splatter screen, and simmer for 10-15 minutes, stirring frequently, until cranberries break down. Let cool at least 30 minutes.
- Prep Baking Dish: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and a little overhang for easy removal. Grease 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 until combined. Stir in 1 cup + 1 tablespoon flour to form a thick dough. Press dough evenly into prepared pan, covering edges fully to prevent leakage during baking.
- Bake Crust: Bake crust for 16-18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off oven and let crust cool about 20 minutes.
- Prepare Lemon Layer: In a medium bowl, combine 3 tablespoons flour and 1 cup sugar. Whisk in eggs and then add fresh lemon juice. Mix until smooth. Set aside.
- Add Cranberry Layer: Spread cooled cranberry filling evenly over the cooled crust, reaching all edges. Refrigerate for 45 minutes to set.
- Top with Lemon Layer and Bake: Preheat oven to 350°F. Remove pan from fridge and carefully pour lemon mixture over cranberry layer. Bake for 43-45 minutes until the lemon filling is set and not jiggly.
- Cool and Serve: Cool bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for 1-2 hours. Remove bars using parchment overhang, sprinkle with powdered sugar if desired, and cut into 16 squares, wiping knife clean between cuts for neat slices.
Notes
- If using frozen cranberries, do not thaw before use.
- Fresh lemon juice is recommended for best flavor; avoid bottled juice.
- Use fresh or frozen tart cranberries, avoid dried or canned cranberry products.
- For extra lemon flavor, add 2 teaspoons lemon zest to the crust dough.
- Bars can be stored in an airtight container in the refrigerator for 6-7 days.
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 17g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 50mg
