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Cranberry Lemon Bars Recipe

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4.2 from 10 reviews

  • Author: Molly
  • Total Time: 4 hours 45 minutes (including cooling and chilling time)
  • Yield: 16 bars

Description

Cranberry Lemon Bars are a delectable holiday dessert featuring a buttery shortbread crust topped with a tangy layer of fresh cranberry filling and a luscious lemon custard. The combination of tart cranberries and zesty lemon makes these bars irresistibly flavorful and perfect for festive occasions.

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

Instructions

  1. Prepare Cranberries: Rinse and pick through the cranberries, discarding any damaged or squishy ones. 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 frequently to prevent burning and simmer for 10-15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
  2. Preheat Oven and Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring no gaps and leaving an overhang for easy removal. Grease the parchment with butter or non-stick spray and set aside.
  3. 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. Firmly press the dough evenly into the prepared pan.
  4. Bake Crust: Bake the crust in the preheated oven for 16-18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off the oven and let crust cool about 20 minutes.
  5. Prepare Lemon Layer: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Add eggs and whisk until smooth, then stir in fresh lemon juice. Set aside.
  6. Assemble Cranberry Layer: Once crust is cool, spread the cooled cranberry filling evenly over the crust, filling all edges with no gaps. Refrigerate the pan for 45 minutes to set.
  7. Bake Lemon Layer: Preheat oven to 350°F (177°C). Remove the pan from the fridge, carefully pour the lemon custard over the cranberry layer. Bake for 43-45 minutes until the center is set and no longer jiggles.
  8. Cool and Serve: Cool the bars on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours. Lift bars using the parchment paper, sprinkle with powdered sugar, and cut into 16 squares. For clean slices, wipe the knife between cuts.

Notes

  • Use fresh or frozen cranberries, but do not thaw frozen cranberries before cooking.
  • Line the baking pan with parchment paper with overhang for easy removal of bars.
  • Cover the cranberry mixture with a splatter screen when simmering to avoid mess.
  • Let the cranberry layer chill before adding lemon layer to ensure distinct layers.
  • Sifting powdered sugar on top adds a decorative and sweet finish but is optional.
  • Wiping the knife after each cut helps maintain neat bar edges.
  • The dessert benefits from ample cooling and chilling time for best texture.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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