Description
Cranberry Lemon Bars combine a tangy and sweet cranberry layer with a bright lemon topping on a buttery shortbread crust. These bars are perfect for a refreshing dessert, featuring fresh cranberries and lemon juice for vibrant flavors and a delightful balance of tart and sweet.
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 lemon juice fresh, 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 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 constantly to prevent burning. Simmer for 15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
- Preheat and Prepare Pan: Preheat the 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 well with butter or non-stick spray and set aside.
- Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla, 1/4 cup granulated sugar, and salt until combined. Add 1 cup plus 1 tablespoon flour and mix into a thick dough. Press firmly and evenly into prepared pan making sure the crust reaches edges to prevent filling from leaking underneath.
- Bake Crust: Bake for 18 minutes until lightly browned. Remove from oven and poke holes all over crust with a fork. Turn off the oven and let crust cool about 20 minutes.
- Prepare Lemon Layer: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Add eggs and then lemon juice, whisking until smooth. Set aside.
- Assemble Cranberry Layer: Pour the cooled cranberry filling over the crust, spreading evenly to edges without gaps. Refrigerate for 45 minutes to set.
- Bake Lemon Layer: Preheat oven to 350°F. Remove pan from fridge and carefully pour lemon mixture over cranberry layer. Bake for 45 minutes until the center is set and does not jiggle. Cool on wire rack at room temperature for 1 hour, then refrigerate for 2 hours.
- Serve: Use parchment overhang to lift bars from pan and place on a cutting board. Sift powdered sugar on top if desired and cut into squares. For clean cuts, wipe the knife between slices.
Notes
- If using frozen cranberries, do not thaw before using as they cook down well.
- Fresh lemon juice provides the best flavor compared to bottled juice.
- Use fresh or frozen tart cranberries; avoid dried cranberries or canned cranberry sauce for best results.
- For extra lemon flavor, add 2 teaspoons lemon zest to the crust mixture.
- Bars will keep in an airtight container in the refrigerator for 6-7 days.
Nutrition
- Serving Size: 1 bar (assuming 16 bars per batch)
- Calories: 220 kcal
- Sugar: 24 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 55 mg
