Cranberry Lemon Bars

Description of this Recipe

Cranberry Lemon Bars offer a delightful blend of tartness and sweetness, making them a perfect treat for the holiday season or any time you crave a refreshing dessert. The combination of fresh cranberries and zesty lemons creates a vibrant flavor profile that will tantalize your taste buds. The buttery shortbread crust provides a solid foundation, while the gooey cranberry layer adds a burst of fruity goodness. The luscious lemon custard topping completes the experience, offering a smooth and creamy texture that complements the other layers perfectly. These bars are easy to make and are sure to impress your family and friends.

Why You’ll Love This Recipe

These Cranberry Lemon Bars are not only delicious but also incredibly versatile. They are perfect for holiday gatherings, potlucks, or even as a special treat for yourself. The combination of tart cranberries and lemons provides a refreshing twist on traditional dessert bars, making them a welcome addition to any dessert table. The recipe is relatively simple to follow, and the results are consistently impressive. Plus, the vibrant colors of the cranberry and lemon layers make these bars visually appealing, adding an extra touch of elegance to any occasion. Once you try these bars, you’ll find yourself making them again and again.

Introduction

The Cranberry Lemon Bars recipe is a wonderful way to incorporate the flavors of fall and winter into a delightful dessert. The tartness of the cranberries and lemons is balanced by the sweetness of the sugar and the richness of the butter, creating a harmonious blend of flavors that is both satisfying and refreshing. This recipe is perfect for those who enjoy experimenting with different flavor combinations and are looking for a unique and memorable dessert to share with loved ones. The combination of textures, from the crumbly crust to the gooey cranberry layer and the creamy lemon topping, makes each bite a delightful experience.

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 lemon juice, fresh (about 3 lemons)

Optional:
Powdered sugar for sprinkling on top

Prep:

Step 1: Prepare the Cranberry Layer

Rinse and sort the cranberries, discarding any that appear damaged or squishy. In a medium saucepan, combine the cranberries, water, and 6 tablespoons of granulated sugar. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the saucepan with a splatter screen to prevent splattering. Stir occasionally at first, then constantly to prevent burning. Simmer for 10-15 minutes, or until all the cranberries have broken down. Set aside to cool for at least 30 minutes.

Step 2: Prepare the Baking Dish and Preheat the Oven

Preheat the oven to 325°F (160°C). Line a 9-inch square baking dish with parchment paper, ensuring there are no gaps or spaces. Allow a little overhang of parchment paper to make it easier to remove the bars later. Grease the parchment paper and the dish with butter or non-stick cooking spray. Set aside.

Step 3: Prepare the Shortbread Crust

In a medium bowl, combine the melted butter, 1/4 cup of granulated sugar, vanilla extract, and salt. Mix until well combined. Gradually mix in the flour until a thick dough forms. Press the dough firmly into the prepared pan in an even layer.

Step 4: Bake the Shortbread Crust

Bake the crust for 16-18 minutes, or until it is lightly browned. Remove the crust from the oven and poke it all over with a fork to prevent it from puffing up. Turn off the oven. Let the crust cool for about 20 minutes.

Step 5: Prepare the Lemon Layer

While the crust is cooling, in a medium bowl, combine the remaining 1 cup of granulated sugar and 3 tablespoons of flour. Whisk in the eggs until well combined. Add the fresh lemon juice and mix until the mixture is smooth. Set aside.

COOK Rating:

5/5 Stars – This recipe is a crowd-pleaser and consistently delivers delicious results.

Serving Suggestions:

These Cranberry Lemon Bars are perfect on their own, but they can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. They pair well with a cup of hot coffee or tea, making them a delightful afternoon treat. For a more elegant presentation, dust the bars with powdered sugar and garnish with fresh cranberries and lemon zest.

Tips:

Use fresh cranberries for the best flavor and texture. If using frozen cranberries, do not thaw them before cooking.
Make sure to cool the cranberry layer completely before pouring the lemon layer on top to prevent the flavors from mixing.
Allow the bars to cool completely before cutting them into squares to prevent them from falling apart.
For clean slices, wipe the knife off between cuts.
Store the bars in an airtight container in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes

Nutrition Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
Calories: Approximately 250-300 per bar
Protein: Approximately 3-4 grams per bar
Sodium: Approximately 100-150 mg per bar

Conclusion

Cranberry Lemon Bars are a delightful and refreshing dessert that combines the tartness of cranberries and lemons with the sweetness of sugar and the richness of butter. They are perfect for any occasion, from holiday gatherings to casual get-togethers. The recipe is easy to follow, and the results are consistently impressive. So, gather your ingredients and get ready to bake a batch of these delicious bars that are sure to become a new favorite.

Write 5 questions and answers about this recipe.

Question 1: Can I use bottled lemon juice instead of fresh lemon juice?

Answer: While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. However, keep in mind that fresh lemon juice has a brighter and more vibrant flavor than bottled juice, which may be slightly more acidic. If using bottled juice, consider adding a little lemon zest to enhance the lemon flavor.

Question 2: Can I use a different type of crust for these bars?

Answer: Yes, you can experiment with different types of crusts. A graham cracker crust or a gingersnap crust would both be delicious alternatives. Simply adjust the baking time accordingly and make sure the crust is firm enough to hold the cranberry and lemon layers.

Question 3: Can I make these bars ahead of time?

Answer: Absolutely! These bars are perfect for making ahead of time. In fact, they taste even better after they have had a chance to chill in the refrigerator for a few hours. You can make them up to 2 days in advance and store them in an airtight container in the refrigerator.

Question 4: What is the best way to prevent the bars from sticking to the pan?

Answer: The best way to prevent the bars from sticking is to line the baking dish with parchment paper, ensuring there are no gaps or spaces. Allow a little overhang of parchment paper to make it easier to remove the bars later. Grease the parchment paper and the dish with butter or non-stick cooking spray.

Question 5: Can I add any other ingredients to these bars?

Answer: Yes, you can customize these bars to your liking. Consider adding chopped walnuts or pecans to the crust for a nutty flavor. You can also add a pinch of cinnamon or nutmeg to the cranberry layer for a warm and spicy twist. Feel free to experiment and make the recipe your own!

Cranberry Lemon Bars

Cranberry Lemon Bars offer a delightful blend of tartness and sweetness, making them a perfect treat for the holiday season or any time you crave a refreshing dessert. The combination of fresh cranberries and zesty lemons creates a vibrant flavor profile that will tantalize your taste buds. The buttery shortbread crust provides a solid foundation, while the gooey cranberry layer adds a burst of fruity goodness. The luscious lemon custard topping completes the experience, offering a smooth and creamy texture that complements the other layers perfectly. These bars are easy to make and are sure to impress your family and friends.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

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 lemon juice fresh (about 3 lemons)
  • Optional:
  • Powdered sugar for sprinkling on top

Method
 

  1. Step 1: Prepare the Cranberry Layer
  2. Rinse and sort the cranberries, discarding any that appear damaged or squishy. In a medium saucepan, combine the cranberries, water, and 6 tablespoons of granulated sugar. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the saucepan with a splatter screen to prevent splattering. Stir occasionally at first, then constantly to prevent burning. Simmer for 10-15 minutes, or until all the cranberries have broken down. Set aside to cool for at least 30 minutes.
  3. Step 2: Prepare the Baking Dish and Preheat the Oven
  4. Preheat the oven to 325°F (160°C). Line a 9-inch square baking dish with parchment paper, ensuring there are no gaps or spaces. Allow a little overhang of parchment paper to make it easier to remove the bars later. Grease the parchment paper and the dish with butter or non-stick cooking spray. Set aside.
  5. Step 3: Prepare the Shortbread Crust
  6. In a medium bowl, combine the melted butter, 1/4 cup of granulated sugar, vanilla extract, and salt. Mix until well combined. Gradually mix in the flour until a thick dough forms. Press the dough firmly into the prepared pan in an even layer.
  7. Step 4: Bake the Shortbread Crust
  8. Bake the crust for 16-18 minutes, or until it is lightly browned. Remove the crust from the oven and poke it all over with a fork to prevent it from puffing up. Turn off the oven. Let the crust cool for about 20 minutes.
  9. Step 5: Prepare the Lemon Layer
  10. While the crust is cooling, in a medium bowl, combine the remaining 1 cup of granulated sugar and 3 tablespoons of flour. Whisk in the eggs until well combined. Add the fresh lemon juice and mix until the mixture is smooth. Set aside.

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