Description
These Cranberry Lemon Bars combine a tart and sweet cranberry layer with a bright lemon topping on a buttery shortbread crust, creating a perfect balance of flavors. Featuring a baked crust, a simmered cranberry filling, and a baked lemon custard layer, these bars make an ideal dessert for festive occasions or everyday treats with a refreshing citrus and fruity twist.
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 dusting
Instructions
- Prepare the Cranberries: Rinse and sort through the cranberries, discarding any that are 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 initially occasionally, then constantly to prevent sticking, simmering for 10-15 minutes until cranberries break down. Remove from heat and cool for at least 30 minutes.
- Prepare the Shortbread Crust: Preheat the oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper with overhang for easy removal and grease well. In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt until combined. Stir in the flour to form a thick dough. Press the dough firmly and evenly into the pan, ensuring it reaches the edges. Bake for 16-18 minutes until lightly browned. Remove from oven and poke all over with a fork. Turn off oven and let crust cool about 20 minutes.
- Prepare the Lemon Layer: In a medium bowl, combine 3 tablespoons flour and 1 cup sugar. Whisk in the eggs, then add fresh lemon juice and mix until smooth. Set aside.
- Assemble Cranberry Layer: Spread the cooled cranberry mixture evenly over the cooled shortbread crust, ensuring no gaps at the edges. Refrigerate for 45 minutes to set before adding the lemon layer.
- Bake Lemon Layer: Preheat the oven to 350°F (177°C). Remove the crust with cranberry layer from the refrigerator and carefully pour the lemon layer on top. Bake for 43-45 minutes until the center is set and does not jiggle. Cool on a wire rack in the pan for 1 hour, then chill in the refrigerator for 1-2 hours.
- Serve: Lift the bars out using the parchment overhang, place on a cutting board, dust with powdered sugar if desired, and cut into 16 squares. For clean slices, wipe the knife between cuts.
Notes
- If using frozen cranberries, no thawing is needed.
- Use fresh lemon juice instead of bottled for best flavor.
- Use fresh tart cranberries or frozen, avoid dried or canned cranberry sauce.
- For extra lemon flavor, add 2 teaspoons lemon zest to the crust batter.
- Bars keep for 6-7 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 bar (approx. 1/16th of recipe)
- Calories: 180
- Sugar: 21g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg
