Description
Delightfully tangy and sweet cranberry lemon bars featuring a buttery shortbread crust, a tart cranberry layer, and a smooth lemon topping. Perfect for a refreshing dessert or snack that balances vibrant citrus and rich berry flavors.
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 that are bad or squishy. 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 and cover with a splatter screen. Stir occasionally then more frequently to avoid burning. Simmer for 10-15 minutes until cranberries have broken down completely. Remove from heat and let 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, ensuring full coverage with some overhang for easy removal. Coat the parchment with butter or non-stick spray and set aside.
- Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt until combined. Stir in 1 cup plus 1 tablespoon all-purpose flour until a thick dough forms. Press this dough evenly and firmly into the prepared pan, ensuring it reaches all edges so fillings do not leak underneath.
- Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from the oven and poke with a fork all over. Turn off the oven and allow the crust to cool for about 20 minutes.
- Prepare Lemon Layer Mix: While crust cools, in a medium bowl, whisk together 3 tablespoons flour and 1 cup sugar. Add eggs and whisk until smooth, then stir in fresh lemon juice. Set this mixture aside.
- Assemble Cranberry Layer: Pour the cooled cranberry filling evenly over the cooled crust, spreading to the edges without gaps. Refrigerate the pan for 45 minutes to set the cranberry layer.
- Bake Lemon Layer: Preheat oven to 350°F. Remove the pan from the refrigerator and carefully pour the lemon layer on top of the chilled cranberry layer. Bake for 43-45 minutes until the center of the lemon layer is set and does not jiggle.
- Cool Bars: Remove from oven and cool on a wire rack in the baking pan at room temperature for 1 hour. Then refrigerate for an additional 1-2 hours to fully set.
- Serve: Use the parchment overhang to lift the bars out of the pan. Place on a cutting board and sift powdered sugar over the top if desired. Cut into 16 squares, wiping the knife clean between cuts for neat edges.
Notes
- If using frozen cranberries, no need to thaw before cooking.
- Use fresh lemon juice instead of bottled for the best flavor.
- Only use fresh or frozen tart cranberries, avoid dried or canned cranberry sauce.
- Optional: Add 2 teaspoons lemon zest to the crust for extra lemon flavor.
- Store bars in an airtight container in the refrigerator. They will last 6-7 days.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 210
- Sugar: 22g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
