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Lemon Cranberry Bars Recipe

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★★★★★

4.4 from 102 reviews

This vibrant Lemon Bars recipe features a unique twist with a tart cranberry layer beneath the classic lemon topping, creating a refreshing balance of sweet and tangy flavors. The buttery crust, combined with the cranberry compote and zesty lemon custard, results in a delightful dessert perfect for any occasion.

Ingredients

Scale

Cranberry Layer

  • 8 ounces fresh cranberries (or frozen, not thawed)
  • 1/2 cup water
  • 6 tablespoons granulated sugar

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

  • 3 tablespoons all purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup lemon juice (fresh, about 3 lemons)

Optional

  • Powdered sugar, for sprinkling on top

Instructions

  1. Prepare Cranberries: Rinse and sort through the cranberries, discarding any that appear bad or squishy to ensure freshness.
  2. Cook Cranberry Mixture: In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover with a splatter screen and stir occasionally at first, then constantly to prevent burning. Simmer for 10-15 minutes until cranberries break down. Remove from heat and cool for at least 30 minutes.
  3. Preheat 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 overhangs for easy removal. Butter or spray the parchment paper well.
  4. Make Crust: In a bowl, whisk melted butter, vanilla extract, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined. Press the dough evenly and firmly into the prepared pan, ensuring it reaches all edges to prevent filling leakage.
  5. Bake Crust: Bake the crust for 16-18 minutes until lightly golden. Remove from oven, poke holes all over with a fork, then turn oven off and let the crust cool for about 20 minutes.
  6. Prepare Lemon Layer: In a bowl, combine 3 tablespoons flour and 1 cup sugar. Whisk in the eggs, then stir in lemon juice until smooth. Set aside.
  7. Assemble Cranberry Layer: Pour the cooled cranberry mixture over the cooled crust, spreading evenly to the edges with no gaps. Refrigerate for 45 minutes to set.
  8. Bake Lemon Layer: Preheat oven to 350°F (177°C). Remove pan from refrigerator and carefully pour the lemon layer over the cranberry layer. Bake for 43-45 minutes until the center is set and does not jiggle.
  9. Cool Entire Bars: Cool in the pan on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours to fully set.
  10. Serve: Remove bars from pan using parchment overhang, place on a cutting board, and sprinkle with powdered sugar if desired. Cut into squares, wiping knife clean between cuts for clean slices.

Notes

  • Ensure cranberries are fresh and not thawed if frozen to maintain texture.
  • Using fresh lemon juice is recommended for the best flavor.
  • Do not skip refrigerating between cranberry and lemon layers; it helps maintain distinct layers.
  • Allow adequate cooling and chilling time for a firm set and clean cutting.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend in crust and lemon layer.
  • Powdered sugar on top is optional but adds a lovely touch of sweetness and presentation.

Keywords: lemon bars, cranberry lemon bars, lemon dessert, tart dessert, holiday dessert, baked lemon bars

Find it online: https://victoriablair.com/lemon-cranberry-bars-recipe-2/