Description
Delight in these vibrant Cranberry Lemon Bars featuring a buttery shortbread crust, a tangy cranberry layer, and a luscious lemon topping. Perfectly balanced between tart and sweet, these bars offer a refreshing treat ideal for any occasion.
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
- Prepare Cranberries: Rinse and sort through the cranberries, discarding any that are soft or spoiled. Place the cranberries, water, and 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Simmer while stirring frequently for 10-15 minutes until the cranberries break down. Set aside to cool for at least 30 minutes.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring full coverage with a slight overhang to aid in removal. Grease well with butter or non-stick spray.
- Make Shortbread Crust: In a medium bowl, mix together melted butter, vanilla, 1/4 cup sugar, and salt. Incorporate the flour until a thick dough forms. Firmly press the dough in an even layer into the prepared pan.
- Bake Crust: Bake the crust for 16-18 minutes until lightly golden. Remove from the oven and prick the crust all over with a fork to prevent bubbling. Allow to cool for about 20 minutes while the oven is turned off.
- Prepare Lemon Layer: In a medium bowl, whisk together the flour and sugar. Add eggs and then fresh lemon juice, whisking until smooth. Set aside.
- Chill Cranberry Layer on Crust: Once the crust is cool, spread the cooled cranberry mixture evenly over it, making sure to reach all edges without gaps. Refrigerate for 45 minutes to set.
- Preheat and Bake with Lemon Layer: Increase oven temperature to 350°F (177°C). Remove the pan from the refrigerator and carefully pour the lemon layer over the cranberry layer. Bake for 43-45 minutes until the center is set and no longer jiggles.
- Cool and Serve: Cool the bars on a wire rack at room temperature for 1 hour, then refrigerate for an additional 1-2 hours. To serve, lift the bars out using the parchment paper overhang, sprinkle with powdered sugar if desired, and cut into 16 squares. Wipe the knife clean between cuts for neat slices.
Notes
- If using frozen cranberries, no need to thaw them before cooking.
- Always use fresh lemon juice for the best flavor impact.
- Use fresh or frozen tart cranberries—not dried or canned cranberry sauce—for proper texture and taste.
- For a stronger lemon flavor, add 2 teaspoons of lemon zest to the crust mixture.
- Store bars in an airtight container in the refrigerator; they will remain fresh for 6-7 days.
