Description
These Cranberry Lemon Bars feature a tart cranberry layer atop a buttery shortbread crust, finished with a tangy lemon custard. Perfectly balanced sweet and sour flavors make them a delightful treat for any occasion.
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 lemon juice fresh, about 3 lemons
- optional: powdered sugar sprinkled 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. Simmer for 15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
- Prepare Oven and Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper ensuring full coverage and a slight overhang for easy removal. Grease with butter or non-stick spray.
- Make Shortbread Crust: In a medium bowl, combine melted butter, vanilla extract, 1/4 cup sugar, and salt. Mix in 1 cup plus 1 tablespoon flour until a thick dough forms. Press the dough firmly and evenly into the prepared pan, making sure it reaches all edges to prevent filling leakage.
- Bake Crust: Bake crust for 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 Lemon Layer: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Add eggs and whisk, then whisk in fresh lemon juice. Set aside.
- Add Cranberry Layer: Once crust is cool, spread the cooled cranberry filling evenly over the crust, covering all edges with no gaps. Refrigerate for 45 minutes to set.
- Bake Lemon Layer: Preheat oven to 350°F. Remove pan from fridge carefully, pour lemon topping evenly over cranberry layer. Bake for 45 minutes until the center is set and does not jiggle.
- Cool and Serve: Cool bars in the pan on a wire rack at room temperature for 1 hour. Then refrigerate for 1 to 2 hours before cutting. To serve, lift parchment paper out, place on cutting board, sift powdered sugar over top if desired, and cut into squares. Clean knife between cuts for neat slices.
Notes
- Frozen cranberries can be used without thawing.
- Use fresh lemon juice instead of bottled for best flavor.
- Use fresh or frozen tart cranberries; avoid dried or canned cranberry sauce.
- For extra lemon flavor, add 2 teaspoons lemon zest to the crust batter.
- Bars keep well for 6-7 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
