Description
These Cranberry Lemon Bars combine the tartness of fresh cranberries with a zesty lemon custard atop a buttery, tender crust. With a homemade cranberry filling simmered to perfection and a bright lemon layer baked until set, these bars strike a perfect balance of sweet and tangy. Ideal for festive occasions or a refreshing dessert, they are easy to prepare and cut into 16 delicious squares.
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 fresh lemon juice (about 3 lemons)
Optional
- Powdered sugar, for sprinkling on top
Instructions
- Prepare the Cranberry Filling: Rinse and sort the cranberries, discarding any that are soft or damaged. In a medium saucepan, combine the cranberries, water, and 6 tablespoons of granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir occasionally at first, then continuously to prevent burning. Simmer for 10-15 minutes until the cranberries have broken down into a thick mixture. Set aside to cool for at least 30 minutes.
- Prepare the Crust: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps, and leave some overhang for easy removal. Grease the parchment well with butter or non-stick spray. In a medium bowl, combine melted butter, vanilla extract, 1/4 cup granulated sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until a thick dough forms. Press the dough firmly and evenly into the prepared pan, making sure it reaches all edges to prevent filling leaks.
- Bake the Crust: Bake in the preheated oven for 16-18 minutes until lightly browned. Remove from the oven and poke the crust all over with a fork. Turn off the oven and allow the crust to cool for about 20 minutes.
- Prepare the Lemon Layer: While the crust cools, whisk together 1 cup granulated sugar and 3 tablespoons flour in a medium bowl. Add the eggs and whisk until smooth, then whisk in the fresh lemon juice. Set aside.
- Assemble with Cranberry Filling: When the crust has cooled, spread the cooled cranberry mixture evenly over it, making sure to cover the entire surface without gaps. Refrigerate the crust with cranberry layer for 45 minutes to set.
- Finish and Bake the Lemon Layer: Preheat the oven to 350°F. Remove the crust with the cranberry layer from the refrigerator. Carefully pour the lemon layer over the cranberry filling. Return the baking pan to the oven and bake for 43-45 minutes until the lemon layer is set and no longer jiggles in the center.
- Cooling and Serving: Remove the bars from the oven and cool on a wire rack at room temperature for 1 hour. Then refrigerate for an additional 1-2 hours to fully set. To serve, lift the bars out using the parchment paper and transfer to a cutting board. Optionally sift powdered sugar over the top and cut into 16 squares, wiping the knife between cuts for clean edges.
Notes
- For best flavor, use fresh cranberries; frozen can be used but should not be thawed before cooking.
- Make sure the crust is pressed firmly to the edges of the pan to prevent filling from seeping underneath.
- The lemon layer must be fully set before cutting to ensure clean slices; chilling after baking helps achieve this.
- Use a sharp knife and wipe it clean between cuts to keep bar edges neat and prevent sticking.
- Powdered sugar on top adds a pretty finishing touch but is optional.
