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Cranberry Lemon Bars Recipe

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4.2 from 37 reviews

Delight in the tart and sweet goodness of homemade Cranberry Lemon Bars, featuring a crisp shortbread crust topped with a vibrant cranberry layer and a zesty lemon custard. Perfect for a refreshing dessert or a festive treat.

  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 9 bars

Ingredients

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

  1. Prepare the cranberry layer: In a saucepan, combine the fresh or frozen cranberries, water, and 6 tablespoons of granulated sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and set aside to cool slightly.
  2. Make the shortbread crust: Preheat your oven to 350°F (175°C). In a mixing bowl, stir together melted butter, 1/4 cup sugar, vanilla extract, and salt. Add 1 cup plus 1 tablespoon of flour gradually, mixing until a crumbly dough forms. Press the dough firmly into the bottom of an 8×8 inch baking pan to form an even layer.
  3. Bake the crust: Bake the shortbread crust in the preheated oven for about 15 minutes or until lightly golden around the edges. Remove from oven and let cool slightly.
  4. Spread cranberry layer: Evenly spread the warm cranberry mixture over the cooled crust layer.
  5. Prepare the lemon layer: In a bowl, whisk together granulated sugar and 3 tablespoons flour. Beat in the eggs one at a time until smooth. Stir in the fresh lemon juice until well combined.
  6. Pour lemon layer over cranberries: Carefully pour the lemon mixture over the cranberry layer, spreading gently with a spatula to cover evenly.
  7. Bake the bars: Return the pan to the oven and bake for an additional 20-25 minutes or until the lemon layer is set and no longer jiggles in the center.
  8. Cool and serve: Allow the bars to cool completely to room temperature, then refrigerate for at least 2 hours to firm up. Before serving, optionally dust with powdered sugar. Cut into squares and enjoy!

Notes

  • Use fresh cranberries for best texture, but frozen cranberries can be used without thawing.
  • Ensure the lemon juice is freshly squeezed for optimal flavor.
  • Allow bars to chill well before cutting to maintain clean slices.
  • Powdered sugar topping is optional but adds a nice finishing touch.
  • Store bars in an airtight container in the refrigerator for up to 4 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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