Description
These tangy and sweet Cranberry Lemon Bars combine a buttery crust, a tart cranberry layer, and a bright lemon topping baked to perfection. Perfect for a refreshing dessert or a festive treat, these bars offer a delightful blend of flavors and textures with a crisp base and creamy citrus topping.
Ingredients
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 Topping
- 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 dusting
Instructions
- Prepare Cranberries: Rinse and pick through the cranberries, discarding any that look bad or squishy.
- Cook Cranberries: In a medium saucepan, combine cranberries, water, and 6 tablespoons granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low, cover with a splatter screen, and simmer for 10-15 minutes until cranberries are fully broken down. Stir occasionally at first, then more frequently to prevent burning. 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, ensuring no gaps and allowing some overhang for easy removal. Coat the parchment well with butter or non-stick spray; set aside.
- Make Crust: In a medium bowl, whisk together melted butter, vanilla, 1/4 cup granulated sugar, and salt. Mix in 1 cup plus 1 tablespoon flour until combined. Press dough firmly and evenly into the prepared pan, ensuring it reaches all edges to prevent filling leakage.
- Bake Crust: Bake for 16-18 minutes until lightly browned. Remove from oven, prick crust all over with a fork, then turn oven off. Let crust cool in pan for about 20 minutes.
- Prepare Lemon Topping: In a medium bowl, whisk together 3 tablespoons flour and 1 cup sugar. Add eggs and whisk until combined, then stir in lemon juice. Set aside.
- Assemble Cranberry Layer: Once crust has cooled, pour the cooled cranberry filling evenly over the crust, spreading to edges without gaps. Refrigerate for 45 minutes to set the cranberry layer.
- Bake Lemon Layer: Preheat oven to 350°F. Remove cranberry layer from fridge, pour lemon topping carefully over it. Bake for 43-45 minutes until the center is set and does not jiggle. Cool on a wire rack in the pan for 1 hour, then refrigerate 1-2 hours to fully set.
- Serve: Lift bars out using parchment overhang, place on cutting board, sift powdered sugar on top if desired, and cut into 16 squares. For clean slices, wipe knife between cuts.
Notes
- Use fresh cranberries if possible for best texture and flavor, but frozen cranberries that are not thawed work well too.
- Allowing the cranberry layer to chill ensures it sets firmly and does not mix with the lemon layer during final baking.
- To ensure even baking, press crust firmly and spread fillings evenly, reaching all edges of the pan.
- Powdered sugar topping is optional but adds an extra touch of sweetness and pretty presentation.
- For cleaner cuts, refrigerate bars well before slicing and wipe the knife between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American