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Cranberry Lemon Bars Recipe

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★★★★★

4.7 from 121 reviews

These Cranberry Lemon Bars combine tangy cranberry and fresh lemon flavors in a buttery crust, creating a perfect balance of sweet and tart in every bite. With a crisp base, a fruity cranberry layer, and a smooth lemon topping, these bars are a delightful treat ideal for holiday gatherings or any time you crave a zesty dessert.

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 plus 1 tablespoon all-purpose flour

Lemon Topping

  • 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 dusting

Instructions

  1. Prepare Cranberries: Rinse and sort through the cranberries, discarding any that are blemished or soft. 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, stirring initially occasionally, then constantly to prevent burning, and simmer for 10-15 minutes until cranberries have broken down. Remove from heat and let cool for at least 30 minutes.
  2. Preheat Oven and Prepare Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and with an overhang for easy removal. Butter or spray the parchment paper well; set aside.
  3. Make the Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until a thick dough forms. Press dough evenly and firmly into the prepared pan.
  4. Bake the Crust: Bake the crust for 16-18 minutes until lightly golden. Remove from oven and prick all over with a fork. Turn off oven. Let the crust cool for about 20 minutes.
  5. Prepare Lemon Mixture: While the crust cools, combine 3 tablespoons flour and 1 cup granulated sugar in a bowl. Whisk in eggs, then add lemon juice and mix well. Set aside.
  6. Assemble Cranberry Layer: Spread the cooled cranberry filling evenly over the cooled crust, making sure to cover all edges. Refrigerate for 45 minutes to firm up.
  7. Bake with Lemon Layer: Preheat oven to 350°F. Remove the cranberry-crust layer from the fridge, pour the lemon mixture evenly over the cranberry layer, and bake for 43-45 minutes until the center is set and doesn’t jiggle.
  8. Cool and Chill: Allow bars to cool on a wire rack in the baking pan at room temperature for 1 hour, then refrigerate for 1-2 hours to fully set.
  9. Serve: Lift bars out of the pan using the parchment overhang. Dust with powdered sugar if desired. Cut into squares, wiping the knife clean between cuts for clean slices.

Notes

  • Use fresh or frozen cranberries for the filling; do not thaw frozen cranberries before cooking.
  • Line the pan with parchment paper for easy removal and cleaner slicing.
  • Allow proper cooling and chilling time to ensure the bars set firmly before cutting.
  • Sifting powdered sugar over the top gives an elegant finishing touch.
  • Wiping the knife between cuts ensures neat edges on each bar.

Keywords: Cranberry lemon bars, tart dessert, holiday dessert, lemon cranberry dessert, fruit bars, homemade cranberry dessert

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