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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.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Ingredients Method

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.