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Cranberry Lemon Bars Recipe

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4.2 from 15 reviews

These Cranberry Lemon Bars combine a tangy cranberry layer with a bright lemon topping on a buttery shortbread crust, creating a perfect balance of sweet and tart. With a tender, baked base and refreshing citrus filling, these bars are ideal for holiday desserts, parties, or anytime you crave a zesty treat.

  • Total Time: 4 hours 45 minutes
  • Yield: 16 servings

Ingredients

Cranberry Layer

  • 8 ounces fresh cranberries (or frozen, not thawed)
  • 1/2 cup water
  • 6 tablespoons granulated sugar

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 Topping

  • 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

  1. Prepare Cranberries: Rinse and sort through cranberries, discarding any that are squishy or bad. 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 while stirring occasionally at first and then constantly to prevent burning. Cook 10-15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps; leave some overhang for easy removal. Grease the parchment with butter or non-stick spray and set aside.
  3. Make the 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 until a thick dough forms. Press this dough firmly and evenly into the prepared pan.
  4. Bake Crust: Bake crust in the preheated oven for 16-18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off oven and allow crust to cool for about 20 minutes.
  5. Prepare Lemon Topping Mixture: While the crust cools, whisk together 3 tablespoons flour and 1 cup granulated sugar in a medium bowl. Add eggs and whisk well, then stir in fresh lemon juice. Set aside.
  6. Assemble Cranberry Layer on Crust: Once crust has cooled, pour the cooled cranberry filling evenly over the crust, spreading to the edges without gaps. Refrigerate the pan for 45 minutes to set.
  7. Bake Lemon Layer: Preheat oven to 350°F. Remove cranberry crust from refrigerator and carefully pour lemon mixture over the cranberry layer. Bake for 43-45 minutes until the center is set and no longer jiggles.
  8. Cool and Chill Bars: Cool bars in the pan on a wire rack at room temperature for 1 hour. Then refrigerate for an additional 1-2 hours to fully set.
  9. Serve: Lift bars out using parchment overhang and transfer to a cutting board. Optionally, sift powdered sugar over the top. Cut into 16 squares, wiping knife clean between cuts for neat slices.

Notes

  • For best texture, use fresh cranberries; if using frozen, do not thaw before cooking.
  • Make sure to line pan with parchment with an overhang for easy removal of bars.
  • Allow each layer to cool/set as indicated to maintain distinct layers.
  • Wiping the knife clean between cuts helps create clean slices.
  • Powdered sugar on top enhances presentation and adds a touch of sweetness.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/cranberry-lemon-bars-recipe/