Description
These Cranberry Lemon Bars feature a tangy cranberry layer atop a buttery shortbread crust, finished with a bright, lemony custard topping. Perfectly balanced between tart and sweet, they make a refreshing 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 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 heat 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 Baking Pan: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps, and leave an overhang for easy removal. Coat the parchment with butter or non-stick spray. Set aside.
- Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Stir in the flour until combined. Press the dough firmly into the prepared pan in an even layer, ensuring it reaches all edges to prevent filling from leaking underneath.
- Bake Crust: Bake crust for 18 minutes until lightly browned. Remove from oven and prick all over with a fork. Turn off oven and let crust cool about 20 minutes.
- Make Lemon Layer: While the crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Add eggs and blend well, then whisk in freshly squeezed lemon juice. Set aside.
- Chill Cranberry Layer: Pour cooled cranberry filling over the cooled crust, spreading evenly to edges with no gaps. Place the pan in the refrigerator for 45 minutes to set.
- Bake Lemon Layer: Preheat oven to 350°F. Remove pan from fridge, carefully pour lemon layer over cranberry layer, and bake 45 minutes until center is set and doesn’t jiggle.
- Cool Bars: Cool bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for 1-2 hours.
- Serve: Lift bars out using parchment overhang, transfer to cutting board, sift powdered sugar on top if desired, and cut into squares. Wipe knife between cuts for clean slices.
Notes
- Frozen cranberries can be used directly without thawing.
- Use fresh lemon juice for best flavor rather than bottled juice.
- Use fresh or frozen tart cranberries, avoid dried cranberries or canned cranberry sauce.
- Add 2 teaspoons lemon zest to crust batter for extra lemony flavor.
- Bars will keep 6-7 days refrigerated in an airtight container.
Nutrition
- Serving Size: 1 bar (assuming 16 bars)
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
