Description
Cranberry Lemon Bars are a delightful holiday dessert featuring a tangy combination of fresh cranberries and tart lemons layered over a buttery shortbread crust. The bars offer a perfect balance of flavors with a gooey cranberry base topped by a luscious lemon custard, creating a refreshing and festive treat.
Ingredients
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 the Cranberry Filling: Rinse and pick through the cranberries, discarding any bad or squishy ones. In a medium saucepan, combine cranberries, water, and 6 tablespoons granulated sugar. Bring the mixture to a boil over medium-high heat. Then, reduce heat to medium-low, cover with a splatter screen, and stir occasionally at first and then constantly to prevent burning. Simmer for 10-15 minutes until all cranberries are broken down. Allow to cool for at least 30 minutes.
- Prepare the Oven and Baking Dish: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper ensuring there are no gaps and leave some overhang for easy removal of bars. Grease the parchment with butter or non-stick spray.
- Make the Shortbread Crust: In a medium bowl, combine melted butter, vanilla extract, 1/4 cup granulated sugar, and salt. Mix in 1 cup plus 1 tablespoon of flour to form a thick dough. Press the dough evenly into the prepared baking dish.
- Bake the Crust: Bake the crust for 16-18 minutes or until lightly browned. Remove from oven and poke the crust all over with a fork. Turn off the oven and let the crust cool in the pan for about 20 minutes.
- Prepare Lemon Layer: In a medium bowl, mix together 3 tablespoons flour and 1 cup sugar. Whisk in the eggs until smooth, then add fresh lemon juice. Set aside.
- Assemble Cranberry Layer: Once the crust has cooled, evenly pour the cooled cranberry mixture over it, spreading fully to the edges to avoid gaps. Refrigerate the assembly for 45 minutes to set the cranberry layer.
- Bake with Lemon Layer: Preheat the oven to 350°F. Remove the pan from the refrigerator and carefully pour the lemon custard layer over the cranberry layer. Bake for 43-45 minutes or until the lemon layer is set and does not jiggle.
- Cool and Serve: Cool the bars on a wire rack at room temperature for 1 hour, then refrigerate for another 1-2 hours. To serve, lift the bars out using the parchment paper, dust with powdered sugar, and cut into 16 squares. For clean cuts, wipe the knife between slices.
Notes
- Use fresh or frozen cranberries, but if using frozen, do not thaw before cooking.
- Ensure the crust is cooled before adding the cranberry layer to prevent mixing layers.
- Refrigerate between layering steps for best set and texture.
- Powdered sugar on top is optional but adds a nice decorative touch.
- For clean slices, wipe the knife after each cut to prevent sticking.
