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Cranberry Lemon Bars Recipe

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★★★★★

4.7 from 92 reviews

These Cranberry Lemon Bars feature a tart cranberry layer atop a buttery shortbread crust, finished with a zesty lemon custard. Perfect for a festive dessert or a refreshing treat, this recipe balances sweet and tangy flavors in a deliciously creamy texture.

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 for sprinkling on top

Instructions

  1. 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 of sugar. Bring to a boil over medium-high heat, then reduce to medium-low, cover with a splatter screen, and simmer for 10-15 minutes while stirring frequently until cranberries break down. Set aside to cool for at least 30 minutes.
  2. Prepare Shortbread Crust: Preheat oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring edges have an overhang for easy removal, and grease well with butter or cooking spray. In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Stir in flour until combined to make a thick dough. Press dough evenly into the prepared pan, ensuring it reaches all edges to prevent filling seepage.
  3. Bake the Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke holes all over with a fork to prevent bubbling. Turn off the oven and let the crust cool for about 20 minutes.
  4. Prepare Lemon Filling: In a medium bowl, whisk together 1 cup sugar and 3 tablespoons flour. Beat in the eggs, then add fresh lemon juice, mixing until smooth. Set aside.
  5. Assemble Cranberry Layer: Pour cooled cranberry filling evenly over the cooled crust, spreading to the edges with no gaps. Refrigerate the assembled crust and cranberry layer for 45 minutes to set.
  6. Finish Lemon Bars: Preheat oven to 350°F (177°C). Remove the pan from refrigerator, carefully pour lemon layer over the cranberry layer, and bake for 43-45 minutes until the lemon layer is set and does not jiggle.
  7. Cool and Serve: Allow bars to cool on a wire rack for 1 hour at room temperature, then refrigerate for an additional 1-2 hours. Lift bars out using parchment paper, sprinkle with powdered sugar if desired, and cut into squares. For clean cuts, wipe knife between slices.

Notes

  • Use fresh or frozen cranberries for the best tart flavor; do not thaw frozen cranberries before cooking.
  • Make sure to press the crust firmly and evenly, especially along edges to prevent filling leakage.
  • Chilling the cranberry layer before adding the lemon layer ensures distinct layers and easier cutting.
  • For sharper lemon flavor, use freshly squeezed lemon juice rather than bottled.
  • Refrigeration after baking helps the bars firm up for clean slicing.

Keywords: cranberry lemon bars, cranberry dessert, lemon bars, shortbread crust, holiday dessert, tart bars

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