Description
Tangy and sweet Cranberry Lemon Bars featuring a buttery shortbread crust, a vibrant cranberry layer, and a zesty lemon topping. These bars combine fresh cranberries with fresh lemon juice for a refreshing, dessert perfect for any occasion.
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 Cranberry Mixture: Rinse and pick through the cranberries, discarding any bad or squishy berries. In a medium saucepan, combine cranberries, water, and 6 tablespoons granulated sugar. Bring to a boil over medium-high heat, then reduce heat 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 cranberries are broken 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, leaving an overhang for easy removal and ensuring no gaps. 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 until combined. Add the flour and mix to form a thick dough. Press the dough evenly into the prepared pan, making sure it reaches all edges to prevent filling seepage.
- Bake Crust: Bake for 16-18 minutes until lightly browned. Remove from oven and poke all over with a fork. Turn the oven off and let the crust cool for about 20 minutes.
- Prepare Lemon Layer: In a medium bowl, combine 3 tablespoons flour and 1 cup sugar. Whisk in the eggs until smooth, then add fresh lemon juice and stir to combine.
- Assemble Cranberry Layer: Pour the cooled cranberry filling evenly over the cooled crust, spreading to the edges. Refrigerate for 45 minutes to set.
- Top with Lemon Layer and Bake: Preheat the oven to 350°F. Remove the pan from the refrigerator and carefully pour the lemon layer over the cranberry layer. Bake for 43-45 minutes until the center is set and doesn’t jiggle.
- Cool and Serve: Cool bars on a wire rack in the baking pan at room temperature for 1 hour, then refrigerate for 1-2 hours. Lift bars from the pan using the parchment overhang, sprinkle with powdered sugar if desired, and cut into 16 squares. For clean cuts, wipe the knife between slices.
Notes
- If using frozen cranberries, do not thaw before starting.
- Use fresh lemon juice, not bottled, for best flavor and results.
- Use fresh or frozen tart cranberries; avoid dried cranberries or canned cranberry sauce.
- For an extra lemony flavor, add 2 teaspoons lemon zest to the crust mixture.
- Store bars in an airtight container in the refrigerator for 6-7 days.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 210
- Sugar: 24g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
