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Cranberry Lemon Bars Recipe

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★★★★★

4.6 from 80 reviews

These Cranberry Lemon Bars combine a tangy cranberry layer with a bright lemon topping on a buttery shortbread crust. Perfect for a refreshing dessert or a festive treat, these bars offer a delightful balance of sweet and tart flavors 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 the Cranberry Layer: Rinse and pick through the cranberries, discarding any that are bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons 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, then constantly to prevent burning. Simmer for 10-15 minutes until cranberries break down. Set aside to cool at least 30 minutes.
  2. Prepare the Pan and Preheat Oven: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and leaving an overhang for easy removal. Butter or spray the parchment paper well and set aside.
  3. Make the Shortbread Crust: In a medium bowl, combine melted butter, vanilla extract, 1/4 cup granulated sugar, and salt. Mix in 1 cup plus 1 tablespoon flour until combined into a thick dough. Press dough firmly and evenly into the prepared pan, making sure it extends to edges to prevent filling seepage.
  4. Bake the Crust: Bake crust at 325°F for 16-18 minutes until lightly browned. Remove from oven and poke all over with a fork. Turn off oven and let crust cool about 20 minutes.
  5. Prepare the Lemon Layer: In a medium bowl, whisk together 1 cup granulated sugar and 3 tablespoons flour. Add the eggs and whisk until smooth, then add fresh lemon juice and stir to combine. Set aside.
  6. Assemble Cranberry Layer: Pour the cooled cranberry filling over the cooled crust, spreading evenly to the edges with no gaps. Refrigerate the pan for 45 minutes to set the cranberry layer.
  7. Add Lemon Layer and Bake: Preheat oven to 350°F. Remove the pan from the fridge and carefully pour the lemon layer over the cranberry layer. Bake 43-45 minutes until the center is set and no longer jiggly.
  8. Cool and Serve: Let the bars cool on a wire rack in the pan for 1 hour at room temperature, then refrigerate for 1-2 hours until fully chilled. To serve, lift bars out using parchment overhang, place on cutting board, sift powdered sugar over top if desired, and cut into squares. For clean cuts, wipe knife between slices.

Notes

  • Use fresh cranberries for best texture and flavor, but frozen are fine as long as they are not thawed.
  • Ensure parchment paper is well-buttered or sprayed to prevent sticking.
  • Do not skip poking holes in the crust to avoid bubbles forming during baking.
  • Chilling the cranberry layer before adding the lemon layer helps keep the layers distinct and prevents mixing.
  • For sharper lemon flavor, use freshly squeezed lemon juice.
  • Bars can be stored refrigerated for up to 3 days in an airtight container.
  • Wiping the knife between cuts ensures neat bar slices without crumbling or sticking.

Keywords: cranberry lemon bars, cranberry dessert, lemon bars, holiday dessert, shortbread crust, tangy dessert

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