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Cranberry Lemon Bars Recipe

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★★★★★

4.7 from 129 reviews

These Cranberry Lemon Bars combine a tangy cranberry layer with a bright, zesty lemon custard atop a buttery shortbread crust. Perfectly balanced between sweet and tart, this dessert is ideal for festive occasions or a refreshing treat during the year. The combination of fresh cranberries and fresh lemon juice ensures vibrant flavor and delightful texture.

Ingredients

Scale

Cranberry Layer

  • 8 ounces cranberries (fresh or frozen, do not thaw)
  • ½ cup water
  • 6 tablespoons sugar (white or cane sugar)

Shortbread Crust

  • 1 ⅓ cups all-purpose flour (unbleached recommended)
  • ¼ teaspoon salt
  • ¼ cup powdered sugar
  • ½ cup granulated sugar (all-natural cane sugar recommended)
  • 2 teaspoons lemon zest (about 1 medium lemon)
  • ¾ cup cold butter (cubed; if using unsalted, add an additional ¼ teaspoon salt)

Lemon Layer

  • ⅔ cup fresh lemon juice (from about 4 medium lemons)
  • 1 ¼ cups granulated sugar (all-natural cane sugar recommended)
  • ⅓ cup all-purpose flour
  • ½–1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 5 large eggs (lightly beaten, room temperature preferred)

Instructions

  1. Prepare the cranberry layer: In a medium saucepan, combine the cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, until cranberries start to burst, about 15 minutes.
  2. Simmer cranberries: Continue to simmer, stirring and breaking up any remaining whole cranberries with a wooden spoon, until the mixture is smooth with no whole cranberry pieces left, roughly another 10 minutes. Remove from heat and allow to cool for 30 minutes.
  3. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch square baking dish with cooking spray. Line the dish with two sheets of parchment paper placed perpendicular to each other, letting the edges hang over the sides. Lightly spray between parchment sheets to keep them in place.
  4. Make the shortbread crust: In a medium-large bowl, combine 1 ⅓ cups flour, ¼ teaspoon salt, powdered sugar, ½ cup granulated sugar, and lemon zest. Add the cubed cold butter and mix with a pastry cutter or fingers until the mixture resembles sandy crumbs that hold together when pressed.
  5. Bake crust: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 20-30 minutes until golden brown. Using a fork, poke holes into the warm crust to help layers stick together. Let cool slightly for about 20 minutes, keeping the oven on.
  6. Spread cranberry layer and chill: Evenly spread the cooled cranberry mixture over the shortbread crust. Refrigerate to chill for 30 minutes while preparing the lemon layer.
  7. Prepare the lemon layer: In a medium-large bowl, whisk together lemon juice, 1 ¼ cups granulated sugar, ⅓ cup flour, and ¼ teaspoon salt until smooth. Gradually add the lightly beaten eggs, whisking until combined, frothy, and slightly lighter in color. Set aside.
  8. Assemble and bake lemon layer: Remove the crust and cranberry layer from the refrigerator. Give the lemon layer a final whisk and pour it evenly over the cranberry layer. Bake at 350°F (175°C) for 40-45 minutes until the center is set but may jiggle slightly.
  9. Cool and refrigerate: Remove the pan to a wire rack and cool for 1 hour. Then refrigerate until the lemon layer is fully set, at least 4 hours or overnight for best results.
  10. Cut and serve: Use the parchment paper to lift the bars out of the pan onto a cutting board. Cut into 9, 12, or 16 squares based on preferred size. For clean cuts, run a sharp knife under hot water, wipe dry, and slice, wiping knife between cuts. Optionally, sprinkle with powdered sugar before serving.

Notes

  • You can substitute leftover or canned cranberry sauce for the homemade cranberry layer if desired.
  • If using unsalted butter in the crust, remember to add an extra ¼ teaspoon salt to balance flavors.
  • Ensure eggs are at room temperature before whisking to achieve a lighter lemon layer.
  • The bars are best refrigerated and served chilled for clean slices and optimal texture.
  • Double wrapping the pan with parchment paper helps with easy removal and neat cutting.
  • Running the knife under hot water between slices prevents sticking and ensures smooth cuts.

Keywords: cranberry lemon bars, lemon bars, cranberry dessert, holiday dessert, lemon custard bars, shortbread crust, fresh cranberries, tangy lemon bars

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