Description
Delicious Cranberry Lemon Bars featuring a buttery shortbread crust, a tangy cranberry layer, and a bright lemon filling, perfect for a refreshing dessert or snack.
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 lemon juice fresh, about 3 lemons
- optional: powdered sugar sprinkled on top
Instructions
- Prepare Cranberries: Rinse and pick through the cranberries, discarding any that are bad or squishy. In a medium saucepan, add cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium low and cover with a splatter screen. Stir occasionally at first, then constantly to prevent burning. Simmer for 15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
- Preheat Oven and Prepare Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper with overhang for easy removal. Coat with butter or non-stick spray. Set aside.
- Make Shortbread Crust: In a medium bowl, combine melted butter, vanilla, 1/4 cup sugar, and salt. Mix in flour until combined. Press dough firmly into the prepared pan in an even layer, making sure it reaches edges to prevent leakage.
- Bake Crust: Bake crust for 18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off oven. Let crust cool for 20 minutes.
- Prepare Lemon Layer: In a medium bowl, combine 3 tablespoons flour and 1 cup sugar. Whisk in eggs, then add fresh lemon juice. Set aside.
- Assemble Cranberry Layer: Pour cooled cranberry filling over crust, spreading evenly to edges with no gaps. Refrigerate for 45 minutes.
- Bake Lemon Layer: Preheat oven to 350°F. Remove pan from fridge and carefully pour lemon layer over cranberry layer. Bake for 45 minutes until center is set and doesn’t jiggle. Cool on wire rack at room temperature for 1 hour, then chill in refrigerator for 1-2 hours.
- Serve: Lift bars out of pan using parchment overhang. Sprinkle powdered sugar on top if desired. Cut into squares, wiping knife between slices for clean cuts.
Notes
- If using frozen cranberries, do not thaw before using.
- Use fresh lemon juice for best flavor instead of bottled lemon juice.
- Use fresh tart cranberries or frozen; avoid dried cranberries or canned cranberry sauce.
- For extra lemon flavor, add 2 teaspoons lemon zest to the crust batter.
- Store bars in an airtight container in the refrigerator for 6-7 days.
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 55 mg
