Description
Cranberry lemon bars balance tart and sweet flavors with a buttery crust and vibrant cranberry filling, perfect for any occasion.
Ingredients
Scale
- 8 ounces fresh cranberries (or frozen, do not thaw)
- 1/2 cup water
- 6 tablespoons granulated sugar (divided)
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar (for crust)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup + 1 tablespoon all-purpose flour (for crust)
- 1 cup granulated sugar (for filling)
- 3 tablespoons all-purpose flour (for filling)
- 3 large eggs
- 1/2 cup fresh lemon juice (about 3 lemons)
- Optional: powdered sugar for dusting on top
Instructions
- Prepare the cranberries: Rinse and sort through the cranberries, discarding any that look bad. In a medium saucepan, combine cranberries, 1/2 cup of water, and 6 tablespoons of sugar. Bring to a boil over medium-high heat.
- Simmer: Lower the heat to medium-low, cover with a splatter screen, and let it simmer for 10-15 minutes, stirring occasionally, until the cranberries have broken down. Set aside to cool for at least 30 minutes.
- Preheat the oven: Preheat your oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring there are no gaps. Grease the paper with butter or non-stick spray.
- Make the crust: In a medium bowl, whisk together the melted butter, 1/4 cup sugar, vanilla, and salt. Mix in 1 cup plus 1 tablespoon of flour until it forms a thick, cohesive dough. Press the dough firmly into the prepared pan in an even layer.
- Bake the crust: Bake the crust for 16-18 minutes until lightly browned. Remove from the oven and poke it all over with a fork. Let it cool for about 20 minutes.
- Prepare the filling: While the crust cools, combine 3 tablespoons of flour and 1 cup of sugar in a medium bowl. Whisk in the eggs and then stir in the lemon juice. Set this mixture aside.
- Layer your bars: Once the crust is cool, pour the cooled cranberry mixture evenly over it, spreading it to the edges. Place the dish in the refrigerator for 45 minutes to set.
- Bake again: Preheat the oven to 350°F (175°C). Remove the dish from the fridge and carefully pour the lemon filling on top of the cranberry layer. Bake for 43-45 minutes, or until the center is set and no longer jiggles.
- Cool and slice: Allow the bars to cool on a wire rack at room temperature for about an hour, then refrigerate for an additional 1-2 hours. Dust with powdered sugar and cut into squares for serving.
Notes
Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg