Description
Delightfully tangy and sweet Cranberry Lemon Bars featuring a buttery crust, a tart cranberry layer, and a smooth lemon custard topping. Perfect for a festive dessert or a refreshing treat with a balance of bright citrus and seasonal cranberry flavors.
Ingredients
Scale
For the Cranberry Filling
- 8 ounces fresh cranberries (or frozen, not thawed)
- 1/2 cup water
- 6 tablespoons granulated sugar
For the 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
For the Lemon Layer
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup lemon juice (fresh, about 3 lemons)
For Serving (Optional)
- Powdered sugar, for sprinkling
Instructions
- Prepare Cranberries: Rinse and pick through cranberries, discarding any that are damaged or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low, cover with a splatter screen, and simmer 10-15 minutes until cranberries break down. Stir frequently to prevent burning. Set aside to cool for at least 30 minutes.
- Prep Baking Dish and Make Crust: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper with overhang and coat with butter or non-stick spray. In a bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Add 1 cup plus 1 tablespoon flour and combine to form dough. Press dough evenly into the prepared pan, ensuring it reaches edges to form a crust.
- Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove, poke holes all over with a fork, turn off the oven, and allow crust to cool 20 minutes.
- Mix Lemon Layer: In a bowl, whisk 3 tablespoons flour and 1 cup sugar. Add eggs and lemon juice, mixing until smooth. Set aside.
- Assemble Layers: Pour cooled cranberry filling evenly over cooled crust, spreading to edges without gaps. Refrigerate cranberry layer for 45 minutes.
- Bake Bars: Preheat oven to 350°F. Remove pan from refrigerator, carefully pour lemon mixture on top of cranberry layer. Bake for 43-45 minutes until lemon center is set and no longer jiggles.
- Cool and Serve: Allow bars to cool on a wire rack in the pan for 1 hour at room temperature, then refrigerate 1-2 hours. Lift bars out using the parchment overhang, dust with powdered sugar if desired, and slice into squares, wiping knife between cuts for clean edges.
Notes
- Use fresh cranberries for best texture, but frozen can be used if not thawed.
- Make sure the crust edges reach all sides to prevent filling from leaking underneath.
- Cooling cranberry filling before assembling prevents the crust from becoming soggy.
- The bars need thorough chilling after baking to set properly before slicing.
- Dusting with powdered sugar adds a festive look and subtle sweetness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry lemon bars, cranberry desserts, lemon bars, holiday dessert, baked bars, tart and sweet dessert
