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Lemon Cranberry Bars Recipe

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★★★★★

4.6 from 128 reviews

This zesty and vibrant Lemon Cranberry Bars recipe combines the tartness of fresh cranberries and lemon juice with a buttery crust for a delightful dessert. Featuring a sweet cranberry layer topped with a smooth lemon custard, these bars are perfect for any occasion, offering a balance of tangy and sweet flavors with a tender, crumbly base.

Ingredients

Scale

Cranberry Filling

  • 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

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

Optional Topping

  • Powdered sugar, for dusting

Instructions

  1. Prepare Cranberries: Rinse and pick through the cranberries to discard any bad or squishy ones. In a medium saucepan, combine cranberries, water, and 6 tablespoons of granulated sugar. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover with a splatter screen, and simmer for 10-15 minutes until cranberries break down completely. Stir frequently to prevent burning. Set aside and allow to cool for at least 30 minutes.
  2. Prepare Baking Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper ensuring the edges have overhang and no gaps. Grease the parchment paper with butter or non-stick spray. Set aside.
  3. Make Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until combined. Add 1 cup plus 1 tablespoon flour and mix to form a thick dough. Press the dough firmly and evenly into the prepared baking pan, making sure it reaches all edges to prevent filling leaks.
  4. Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from the oven and poke holes all over the crust with a fork. Turn off the oven and let the crust cool for approximately 20 minutes.
  5. Prepare Lemon Filling: In a medium bowl, whisk together 3 tablespoons flour and 1 cup granulated sugar. Whisk in eggs until smooth, then stir in fresh lemon juice. Set aside.
  6. Add Cranberry Layer: Once the crust has cooled, spread the cooled cranberry mixture evenly over the crust, covering all edges without gaps. Refrigerate the pan for 45 minutes to set the cranberry layer.
  7. Add Lemon Layer and Bake: Preheat oven to 350°F. Remove the pan from the refrigerator and carefully pour the lemon filling on top of 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: Cool the baked bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for an additional 1-2 hours to fully firm up.
  9. Serve: Lift the bars out of the pan using the parchment overhang and place on a cutting board. Dust with powdered sugar if desired. Cut into squares, wiping the knife clean between cuts for neat slices.

Notes

  • Using fresh lemon juice provides the best flavor for the lemon layer.
  • Ensure cranberries are well broken down and cooled before spreading to avoid sogginess in the crust.
  • Poking the crust after baking helps prevent bubbling under the filling.
  • Refrigeration after the cranberry layer helps to set it for clean layering and easier handling.
  • Use parchment paper with some overhang for easy removal of the bars.

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

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