Description
These Cranberry Lemon Bars combine a tart cranberry filling and a zesty lemon topping on a buttery crust for a perfect balance of sweet and tangy flavors. Ideal for holiday gatherings or a refreshing dessert, these bars feature a homemade cranberry compote, a tender shortbread base, and a creamy lemon custard layer, all baked to perfection and topped with a dusting of powdered sugar.
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 Layer
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup lemon juice (fresh, about 3 lemons)
Topping (Optional)
- Powdered sugar, for sprinkling
Instructions
- Prepare Cranberries: Rinse and pick through the cranberries, discarding any that are soft or squishy to ensure freshness and quality.
- Cook Cranberries: In a medium saucepan, combine cranberries, water, and 6 tablespoons of granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low. Cover with a splatter screen and simmer, stirring frequently to prevent burning, until cranberries break down, about 10-15 minutes. 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, leaving an overhang for easy removal. Butter the parchment thoroughly or use non-stick spray to prevent sticking.
- Make Crust Dough: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Add 1 cup plus 1 tablespoon flour and combine until it forms a thick dough. Press the dough evenly into the prepared pan.
- Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove and immediately prick all over with a fork to prevent bubbling. Let cool in the oven with the oven off for about 20 minutes.
- Prepare Lemon Filling: In a separate bowl, whisk together 1 cup sugar and 3 tablespoons flour. Add eggs and lemon juice, mixing until smooth and combined.
- Assemble Cranberry Layer: Spread the cooled cranberry filling over the cooled crust evenly, filling all edges without gaps. Refrigerate the pan with cranberry layer for 45 minutes to set.
- Bake Lemon Layer: Preheat oven to 350°F. Remove pan from refrigerator and carefully pour lemon filling over cranberry layer. Bake for 43-45 minutes until lemon layer is set and no longer jiggles when shaken.
- Cool and Chill: Cool bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for an additional 1-2 hours to fully set.
- Serve: Use parchment paper overhang to lift bars from pan. Sprinkle powdered sugar evenly on top, then cut into 16 squares. For clean slices, wipe knife between cuts.
Notes
- Use fresh or frozen cranberries; if frozen, do not thaw before cooking.
- Ensure cranberry filling is fully cooled before layering to prevent mixing layers.
- Chilling after adding cranberry layer helps maintain distinct layers after baking.
- Powdered sugar topping is optional but adds a delightful sweetness and presentation boost.
- For easiest cutting, chill bars well and use a sharp knife wiped clean between slices.
- Prep Time: 50 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American