Description
These Cranberry Lemon Bars feature a buttery shortbread crust topped with a tangy fresh cranberry layer and a luscious lemon custard, creating a perfect balance of tart and sweet. Ideal for a refreshing dessert or holiday treat, these bars combine vibrant flavors with a tender texture, guaranteed to impress your guests or satisfy your sweet tooth.
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 granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low, cover with a splatter screen, and simmer for 10-15 minutes, stirring occasionally at first and then constantly to prevent burning, until all cranberries are broken down. Set aside to cool for at least 30 minutes.
- Prepare Crust: Preheat the 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. In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Add flour and combine into a thick dough. Press the dough firmly and evenly into the prepared pan, making sure it reaches all edges to prevent filling leakage.
- Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and use a fork to poke holes all over. Turn off the oven and allow the crust to cool for about 20 minutes.
- Mix Lemon Layer: In a medium bowl, combine 3 tablespoons flour and 1 cup sugar. Whisk in eggs, then stir in lemon juice. Set aside.
- Assemble Cranberry Layer: Pour the cooled cranberry filling evenly over the cooled crust, spreading to the edges without gaps. Refrigerate the pan for 45 minutes to let the cranberry layer set.
- Bake Lemon Layer: Preheat oven to 350°F. Remove the crust with cranberry layer from the refrigerator. Carefully pour the lemon layer over the cranberry layer. Bake for 43-45 minutes until the center is set and does not jiggle.
- Cool and Serve: Cool the bars on a wire rack in the baking pan at room temperature for 1 hour, then refrigerate for another 1-2 hours. To serve, lift parchment from the pan onto a cutting board. Optionally, sift powdered sugar on top and cut into 16 squares. For clean slices, wipe the knife between cuts.
Notes
- If using frozen cranberries, no need to thaw before using.
- Always use fresh lemon juice for the best flavor.
- Use fresh tart cranberries or frozen; avoid dried cranberries or canned cranberry sauce.
- Add 2 teaspoons of lemon zest to the crust dough for extra lemon flavor.
- Bars can be stored in an airtight container in the refrigerator for 6-7 days.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 18g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
