Description
These Cranberry Lemon Bars offer a perfect balance of tart cranberries and bright lemon flavor atop a buttery, golden crust. Ideal for holiday desserts or anytime you want a refreshing, fruity treat with a tangy twist and sweet finish.
Ingredients
Scale
Cranberry Layer
- 1 (12-ounce/340-gram) bag fresh or frozen cranberries
- ¾ cup/150 grams granulated sugar
- 3 tablespoons water
- Zest of 2 lemons
Crust
- 1 ½ cups/190 grams all-purpose flour
- ⅓ cup/65 grams granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ¾ cup/170 grams unsalted butter (1 ½ sticks), melted and cooled
Lemon Layer
- 1 cup/200 grams granulated sugar
- ¼ cup/30 grams all-purpose flour
- ⅛ teaspoon fine sea salt
- 3 large eggs, at room temperature
- Juice of 2 zested lemons (about ½ cup), plus juice of 1 more lemon if needed
Optional
- Powdered sugar, for dusting
Instructions
- Prepare Cranberry Layer: Combine cranberries, sugar, and water in a medium saucepan. Zest 2 lemons directly into the pan, reserving the lemons for later. Heat over medium-high, bringing the mixture to a boil while stirring occasionally. Continue boiling for 7 to 9 minutes until the berries burst and the mixture becomes thick and jammy, then remove from heat.
- Preheat Oven and Prepare Pan: Heat oven to 350°F (175°C). Line a 9-by-13-inch baking pan with heavy aluminum foil, ensuring full coverage with no gaps. Generously coat the foil with nonstick cooking spray.
- Make the Crust: In a medium bowl, whisk together flour, sugar, and salt. In another bowl, whisk vanilla extract into melted butter, then pour over the dry ingredients. Stir until a dough forms. Press the dough evenly into the prepared pan. Bake for 17 to 20 minutes until the edges are golden brown and the top is dry and golden.
- Prepare Lemon Layer: While the crust bakes, squeeze juice from the 2 reserved zested lemons; you should have about ½ cup. Add juice from an additional lemon if needed. In a medium bowl, whisk sugar, flour, and salt. Add eggs and whisk gently just until combined. Stir in the lemon juice until smooth.
- Assemble Bars: Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over it. Slowly and carefully pour the lemon mixture over the cranberry layer to keep the layers distinct.
- Bake the Bars: Return the pan to the oven and bake for 18 to 22 minutes until the lemon filling is set. Remove from oven and cool completely on a wire rack.
- Chill and Serve: Refrigerate the bars in the pan for at least 2 hours until cold and firm. Use the foil to lift bars out of the pan and place onto a cutting board. Cut into 24 squares, wiping the knife clean between cuts for neat slices. Dust with powdered sugar before serving if desired.
Notes
- Use fresh or frozen cranberries interchangeably; frozen cranberries do not need to be thawed before cooking.
- Ensure eggs are at room temperature to achieve a smooth, even lemon filling.
- Line the pan with foil to easily remove the bars for cutting and serving.
- Adjust lemon juice quantity for optimal tartness based on your taste.
- Store bars refrigerated in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry lemon bars, lemon bars, cranberry dessert, lemon dessert, tart bars, holiday dessert, fruit bars
