Description
These Cranberry Lemon Bars are a delightful blend of tart cranberries and tangy lemon layered over a buttery shortbread crust. The cranberry layer is cooked down to a smooth filling, then chilled before topping with a luscious lemon custard and baking to perfection. Finished with a dusting of powdered sugar, these bars are perfect for a refreshing dessert or snack during the holiday season or anytime you crave a citrusy treat.
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 that look bad or squishy. 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 prevent burning, and simmer for 10-15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
- Prepare Oven and Pan: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper with an overhang for easy lifting, ensuring no gaps. Grease well with butter or non-stick spray and set aside.
- Make Shortbread Crust: In a medium bowl, combine melted butter, vanilla, 1/4 cup sugar, and salt. Stir in the flour until a thick dough forms. Press the dough firmly and evenly into the prepared pan, making sure it covers the entire bottom and edges to prevent filling leakage.
- Bake Crust: Bake the crust 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 about 20 minutes.
- Prepare Lemon Layer: While crust cools, whisk together the sugar and flour in a medium bowl. Add eggs and lemon juice, whisking to combine thoroughly. Set aside.
- Chill Cranberry Layer: Pour the cooled cranberry filling evenly over the cooled crust, spreading to the edges. Refrigerate the layered crust and cranberry filling for 45 minutes to set.
- Bake with Lemon Layer: Preheat oven to 350°F. Remove the pan from the refrigerator and carefully pour the lemon mixture on top of the cranberry layer. Bake for 43-45 minutes until the center is set and no longer jiggles.
- Cool and Chill: Cool the bars on a wire rack at room temperature for 1 hour, then refrigerate for an additional 1-2 hours to fully set.
- Serve: Lift the bars out of the pan using the parchment overhang. Dust with powdered sugar if desired. Cut into 16 squares, wiping the knife clean between cuts for neat slices.
Notes
- If using frozen cranberries, do not thaw before cooking.
- Use fresh lemon juice for best flavor; bottled lemon juice will alter the taste.
- Only fresh or frozen cranberries should be used; avoid dried cranberries or canned cranberry sauce.
- For a stronger lemon flavor, add 2 teaspoons lemon zest to the crust batter.
- Store bars in an airtight container in the refrigerator; they last 6-7 days.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 18g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
