Description
This delightful Cranberry Lemon Bars recipe features a tangy lemon layer atop a tart cranberry filling with a buttery shortbread crust. Perfect as a refreshing dessert or treat, these bars combine the tartness of cranberries and lemon with a sweet, crumbly base for a balanced, flavorful bite.
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 sprinkled 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 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 avoid burning. Simmer for 15 minutes until cranberries break down. Let cool for at least 30 minutes.
- Prepare Baking Dish: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and leaving overhangs for easy removal. Grease well with butter or non-stick spray.
- Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined. Press dough firmly and evenly into the prepared pan, making sure it reaches edges. Bake for 18 minutes until lightly browned. Remove from oven, poke holes evenly with a fork, then turn oven off. Let crust cool about 20 minutes.
- Prepare Lemon Layer: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Add eggs and then fresh lemon juice; whisk until smooth. Set aside.
- Assemble Cranberry Layer: Pour the cooled cranberry filling evenly over the cooled crust, spreading to edges with no gaps. Refrigerate for 45 minutes.
- Add Lemon Layer and Bake: Preheat oven to 350°F. Remove cranberry crust from fridge and carefully pour lemon layer on top. Bake for 45 minutes until center is set and no longer jiggles. Cool in pan on wire rack for 1 hour at room temperature, then refrigerate 1-2 hours.
- Serve: Lift bars out using parchment overhang, place on cutting board, and sift powdered sugar on top if desired. Cut into squares, wiping knife clean between cuts for neat slices.
Notes
- If using frozen cranberries, do not thaw before cooking.
- Use fresh lemon juice for best flavor, not bottled.
- Only use fresh or frozen cranberries; avoid dried or canned cranberry sauce.
- For extra lemon flavor, add 2 teaspoons lemon zest to crust mixture.
- Store bars in an airtight container in the refrigerator for 6-7 days.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
