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Cranberry Lemon Bars Recipe

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★★★★★

4.8 from 148 reviews

These Cranberry Lemon Bars feature a buttery crust layered with a tart cranberry filling and a smooth lemon topping, creating a perfect balance of sweet and tangy flavors. Ideal for festive occasions or a delightful dessert, the bars combine fresh cranberries and zesty lemon juice in a refreshing, baked treat.

Ingredients

Scale

For the Cranberry Filling

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

For the 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

For the 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 Cranberries: Rinse and sort through the cranberries, discarding any damaged ones. In a medium saucepan, combine cranberries, water, and 6 tablespoons of sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover with a splatter screen, and simmer for 10-15 minutes, stirring frequently until cranberries break down. Let cool for at least 30 minutes.
  2. Prepare Oven and Pan: Preheat oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring full coverage with some overhang for easy removal, and grease well with butter or non-stick spray.
  3. Make 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 combined into a thick dough. Press dough evenly and firmly into the prepared pan, ensuring it reaches all edges to prevent filling leakage.
  4. Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke all over with a fork. Turn off oven and let crust cool about 20 minutes.
  5. Prepare Lemon Layer Mixture: In a medium bowl, combine 3 tablespoons flour and 1 cup sugar. Whisk in eggs until smooth, then add lemon juice and mix thoroughly. Set aside.
  6. Layer Cranberry Filling: Spread the cooled cranberry mixture evenly over the cooled crust, reaching all edges without gaps. Refrigerate this layer for 45 minutes to set.
  7. Add Lemon Layer and Bake: Preheat oven to 350°F (177°C). Remove cranberry-layered crust from fridge, carefully pour lemon mixture over cranberries, then bake for 43-45 minutes until the center is set and no longer jiggles.
  8. Cool Bars: Cool the bars on a wire rack in the baking pan for 1 hour at room temperature, then refrigerate for an additional 1-2 hours to fully set.
  9. Serve: Lift bars out using parchment overhang, place on cutting board, sift powdered sugar on top, and cut into squares. For neat slices, wipe knife clean between cuts.

Notes

  • Use fresh cranberries for best flavor, but frozen can be used if not thawed.
  • Ensure crust is pressed firmly and extends to edges to avoid filling leakage.
  • Chilling cranberry layer before adding lemon layer helps maintain distinct layers.
  • Let bars cool completely and refrigerate to achieve clean cutting and set texture.
  • Optional powdered sugar adds a nice finishing touch and sweetness on top.

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

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