Cranberry Lemon Bars Recipe
This Easy Cranberry Lemon Bars Recipe is the perfect tart and sweet dessert to brighten any day. With a buttery shortbread crust and a vibrant, tangy filling, these bars are a festive treat that’s simple to make. For another recipe that celebrates the bright flavor of lemon, try this Kale Salad Dressing Recipe.
PrintCranberry Lemon Bars
Ingredients
- 8 ounces fresh cranberries (or frozen not thawed)
- 1/2 cup water
- 6 tablespoons granulated sugar
- 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
- 1 cup granulated sugar
- 3 tablespoons all purpose flour
- 3 large eggs
- 1/2 cup lemon juice (fresh, about 3 lemons)
- optional: powdered sugar sprinkled on top
Instructions
- Rinse and pick through the cranberries. Discard any that look bad or squishy.
- In a medium saucepan, add in cranberries, water, and 6 tablespoons granulated sugar. Bring cranberry mixture up to a boil over medium-high heat. Reduce heat to medium low and cover with a splatter screen. Stir occasionally at first and then constantly to keep from burning. Simmer for 10-15 minutes until all of the cranberries are broken down. Set aside to cool for at least 30 minutes.
- Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper making sure there are no gaps or spaces, leave a little overhang to easily remove bars. Coat well with butter or non-stick cooking spray. Set aside.
- In a medium bowl, combine together melted butter, vanilla, 1/4 cup granulated sugar, and salt. Once combined mix in 1 cup plus 1 tablespoon of flour. Press the thick dough firmly into the prepared pan in an even layer. Make sure the crust goes all the way to the edges of the pan or else the lemon and cranberry mix will go under the crust.
- Bake for 16-18 minutes until lightly browned. Remove the crust from the oven and poke all over with a fork. Turn off oven. Let the crust cool for about 20 minutes.
- While crust is cooling, in a medium bowl combine together 3 tablespoons of flour and 1 cup of granulated sugar. Whisk in eggs and then add lemon juice. Set aside.
- Once crust is cool, pour the cooled cranberry filling over the crust, spreading it all the way to the edges with no gaps. Place in the refrigerator for 45 minutes.
- Preheat oven to 350°F. Pull the crust with the cranberry layer out of the fridge. Carefully pour the lemon layer on top. Bake for 43-45 minutes until the center is set and doesn't jiggle. Cool on wire rack in baking pan at room temperature for 1 hour, then put in the fridge for 1-2 hours.
- To serve, lift the parchment out of the pan and place on cutting board. Sift on powdered sugar and cut into squares. For clean slices, wipe the knife off between cuts.
Frequently Asked Questions
Can I use frozen cranberries for these Cranberry Lemon Bars?
Yes, frozen cranberries work perfectly. There is no need to thaw them before using; simply fold the frozen berries directly into the lemon filling. This helps prevent the cranberries from bleeding too much color into the batter.
How do I know when the Cranberry Lemon Bars are fully baked?
The bars are done when the edges are lightly golden and the center is set, with no visible liquid jiggle. A toothpick inserted near the center should come out with moist crumbs, not wet batter. Allow them to cool completely before slicing for clean bars.
How should I store leftover Cranberry Lemon Bars?
Store cooled Cranberry Lemon Bars in an airtight container in the refrigerator for up to 5 days. The chilled texture is excellent. For longer storage, you can freeze the bars tightly wrapped for up to 3 months.
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