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Lemon Cranberry Bars Recipe

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★★★★★

4.6 from 77 reviews

These vibrant Lemon Bars with a luscious cranberry layer are a delightful twist on the classic dessert. Featuring a buttery shortbread crust topped with a tangy cranberry compote and a smooth, zesty lemon custard, this recipe delivers a perfect balance of tartness and sweetness. Ideal for any occasion, the bars are baked to perfection, chilled, and dusted with powdered sugar for an elegant finish.

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 fresh lemon juice (about 3 lemons)
  • Optional: powdered sugar, for sprinkling on top

Instructions

  1. Prepare Cranberry Layer: Rinse and sort through cranberries, discarding any damaged 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, cover with a splatter screen, and simmer, stirring often to prevent burning, for 10-15 minutes until cranberries break down. Remove from heat and let cool for at least 30 minutes.
  2. Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch square baking pan with parchment paper, ensuring full coverage and some overhang for easy removal. Grease the parchment with butter or non-stick spray.
  3. Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt until combined. Stir in the flour until a thick dough forms. Press the dough evenly and firmly into the prepared pan, covering edges completely to prevent filling leakage.
  4. Bake Crust: Bake the crust for 16-18 minutes or until lightly browned. Remove from the oven and prick the crust all over with a fork. Turn off the oven and let the crust cool in the pan for about 20 minutes.
  5. Prepare Lemon Layer: In a separate bowl, whisk together 1 cup sugar and 3 tablespoons flour. Beat in the eggs one at a time, then stir in the fresh lemon juice until smooth. Set aside.
  6. Assemble Cranberry Layer: Once the crust has cooled, evenly spread the cooled cranberry mixture over the crust, covering edges without gaps. Refrigerate for 45 minutes to set.
  7. Add Lemon Layer and Bake: Preheat oven to 350°F (177°C). Remove the pan from the refrigerator and gently pour the lemon mixture over the cranberry layer. Bake for 43-45 minutes until the lemon filling is set and no longer jiggles in the center.
  8. Cool and Chill: Let the bars cool on a wire rack at room temperature for 1 hour, then refrigerate for an additional 1-2 hours to fully set.
  9. Serve: Lift the bars out of the pan using the parchment overhang and place on a cutting board. Dust with powdered sugar. Cut into squares using a clean knife, wiping the blade between cuts for neat edges.

Notes

  • Ensure the crust fully covers the pan edges to prevent filling leakage.
  • For best texture, use fresh lemon juice instead of bottled.
  • Cooling and refrigeration help the layers set firmly for clean slices.
  • Powdered sugar is optional but adds a beautiful finishing touch.
  • Use a splatter screen when simmering cranberries to avoid mess.

Keywords: Lemon Bars, Cranberry Lemon Bars, Shortbread Crust, Citrus Dessert, Holiday Dessert, Tangy Lemon Bars

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