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Cranberry Lemon Bars Recipe

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★★★★★

4.9 from 768 reviews

These Cranberry Lemon Bars combine the tartness of fresh cranberries and zesty lemon juice in a luscious layered dessert. Featuring a crisp buttery crust, a sweet-tart cranberry filling, and a smooth lemon curd topping, these bars are perfect for festive occasions or a refreshing treat any time of the year. The recipe involves simmering cranberries to make a flavorful filling, baking a buttery crust, chilling layers to set, and finishing with a baked lemon topping for a delightful balance of flavors and textures.

Ingredients

Scale

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 Topping

  • 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 dusting

Instructions

  1. Prepare Cranberry Filling: Rinse and pick through the cranberries to remove any bad or squishy ones. In a medium saucepan, combine cranberries, water, and 6 tablespoons of granulated sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover with a splatter screen, and simmer for 10-15 minutes until cranberries have broken down. Stir occasionally to prevent burning. Remove from heat and let cool for at least 30 minutes.
  2. Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring no gaps and leaving some overhang for easy removal of bars. Grease the parchment well with butter or non-stick spray and set aside.
  3. Make Crust Dough: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until combined. Add 1 cup plus 1 tablespoon flour and stir until a thick dough forms. Press the dough firmly and evenly into the prepared baking pan.
  4. Bake Crust: Bake the crust for 16-18 minutes until it is lightly browned. Remove from the oven and poke all over with a fork. Turn off the oven and allow the crust to cool for about 20 minutes.
  5. Prepare Lemon Filling: While the crust cools, combine 3 tablespoons flour and 1 cup granulated sugar in a medium bowl. Whisk in the eggs thoroughly, then add fresh lemon juice and mix until smooth. Set aside.
  6. Chill Cranberry Layer: Once the crust has cooled, evenly spread the cooled cranberry filling over the crust, making sure to cover to the edges without gaps. Place the pan in the refrigerator for 45 minutes to chill and set the layer.
  7. Bake Lemon Layer: Preheat the oven to 350°F (177°C). Remove the cranberry-chilled crust from the refrigerator. Carefully pour the lemon filling over the cranberry layer. Bake for 43-45 minutes until the lemon layer is set and no longer jiggles in the center.
  8. Cool Completely: Cool the bars on a wire rack in the baking pan at room temperature for 1 hour. Then refrigerate for an additional 1-2 hours to fully set before serving.
  9. Serve: Lift the bars out of the pan using the parchment overhang and place on a cutting board. Optionally sift powdered sugar over the top. Cut into squares, wiping the knife clean between each cut for neat slices. Enjoy!

Notes

  • Use fresh cranberries for best texture and flavor; frozen can be used but do not thaw them before cooking.
  • The crust is lightly baked to create a sturdy base but remains tender.
  • Chilling the cranberry layer before adding lemon topping helps keep layers distinct.
  • Make sure the lemon layer is fully set to avoid runny bars.
  • Powdered sugar on top adds a decorative touch and slight sweetness.
  • Store bars refrigerated and consume within 3-4 days for optimal freshness.

Keywords: cranberry lemon bars, tart lemon bars, holiday dessert, layered dessert bars, fresh cranberry recipe

Find it online: https://ricoloranz.com/cranberry-lemon-bars-recipe/