Description
Delight in these tangy and sweet Cranberry Lemon Bars featuring a buttery shortbread crust, a vibrant cranberry layer, and a luscious lemon topping. Perfectly balanced with fresh lemon juice and fresh or frozen cranberries, these bars are a refreshing treat for dessert or snack time.
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 Cranberry Filling: 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 15 minutes until cranberries break down. Stir occasionally to prevent burning. Set aside to cool for at least 30 minutes.
- Preheat and Prepare Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper making sure to cover all areas with some overhang for easy removal. Butter or spray the parchment paper. Set aside.
- Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until combined. Stir in 1 cup plus 1 tablespoon flour and mix until a thick dough forms. Press evenly into the prepared pan ensuring the dough goes to the edges to prevent leaks.
- Bake Crust: Bake for 18 minutes until lightly browned. Remove and poke holes all over with a fork. Turn off the oven and let the crust cool about 20 minutes.
- Prepare Lemon Layer: In a medium bowl, whisk together 1 cup sugar and 3 tablespoons flour. Whisk in eggs until smooth, then stir in fresh lemon juice. Set aside.
- Assemble Cranberry Layer: Spread the cooled cranberry filling evenly over the cooled crust, making sure it reaches the edges with no gaps. Place the pan in the refrigerator for 45 minutes to set the cranberry layer.
- Add Lemon Layer and Bake: Preheat the oven to 350°F. Remove the pan from the fridge and carefully pour the lemon layer on top of the cranberry layer. Bake for 45 minutes or until the center is set and does not jiggle.
- Cool Bars: Let the bars cool on a wire rack in the baking pan at room temperature for 1 hour, then refrigerate for 1 to 2 hours to fully chill and set before slicing.
- Serve: Lift the bars out of the pan using the parchment overhang. Optionally sift powdered sugar over the top. Cut into squares, wiping the knife clean between cuts for neat slices.
Notes
- Frozen cranberries can be used directly without thawing.
- Use fresh lemon juice for the best flavor and bright acidity.
- Fresh or frozen tart cranberries work best; avoid dried cranberries or canned cranberry sauce.
- For a stronger lemon flavor, add 2 teaspoons lemon zest to the crust mixture.
- Store bars in an airtight container in the refrigerator; they will keep for 6-7 days.
Nutrition
- Serving Size: 1 bar
- Calories: 230 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 70 mg
