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Cranberry Lemon Bars Recipe

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★★★★★

4.8 from 143 reviews

These Cranberry Lemon Bars combine tart cranberries with a zesty lemon filling on a buttery crust, creating a perfect balance of sweet and tangy flavors. With a crunchy base, a smooth cranberry layer, and a bright lemon topping, these bars are a delightful dessert for any occasion, especially during the holidays.

Ingredients

Scale

Cranberry Filling

  • 8 ounces fresh cranberries (or frozen, not thawed)
  • 1/2 cup water
  • 6 tablespoons granulated sugar

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 Filling

  • 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

  1. Prepare Cranberries: Rinse and pick through the cranberries, discarding any that are bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons of granulated sugar. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low, cover with a splatter screen, and simmer for 10-15 minutes until the cranberries break down. Stir initially occasionally, then constantly to prevent burning. Set aside to cool for at least 30 minutes.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring no gaps and having a slight overhang for easy removal. Coat the parchment with butter or non-stick spray. Set aside.
  3. Make Crust Dough: In a medium bowl, whisk together melted butter, 1/4 cup sugar, vanilla extract, and salt. Mix in 1 cup plus 1 tablespoon flour to form a thick dough. Press the dough evenly into the prepared pan, making sure to cover edges fully to prevent filling leakage.
  4. Bake Crust: Bake for 16-18 minutes until lightly browned. Remove from oven and poke holes all over the crust with a fork. Turn off the oven and let the crust cool for about 20 minutes.
  5. Prepare Lemon Filling: While the crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Add eggs and whisk well, then incorporate fresh lemon juice. Set aside.
  6. Assemble Cranberry Layer: Once the crust has cooled, pour the cooled cranberry mixture evenly over the crust, spreading to the edges without gaps. Refrigerate for 45 minutes to set.
  7. Finish and Bake: Preheat oven to 350°F (177°C). Remove the cranberry-covered crust from the refrigerator and carefully pour the lemon mixture over the top. Bake for 43-45 minutes until the lemon layer is set and no longer jiggles in the center.
  8. Cool and Serve: Cool the bars on a wire rack in the pan at room temperature for 1 hour. Then refrigerate for 1-2 hours to fully chill. Lift bars out with parchment, dust with powdered sugar if desired, and cut into squares. For clean slices, wipe the knife between each cut.

Notes

  • Do not thaw frozen cranberries before cooking to retain texture and flavor.
  • Ensure the crust dough reaches the edges of the pan to prevent fillings from leaking underneath during baking.
  • Use fresh lemon juice for best flavor intensity in the lemon layer.
  • Let bars fully chill before cutting to achieve clean slices.
  • Optional powdered sugar adds a nice finishing touch and extra sweetness.

Keywords: cranberry lemon bars, lemon bars, cranberry dessert, holiday dessert, citrus bars, baked bars

Find it online: https://leofoster.com/cranberry-lemon-bars-recipe/