Cranberry Lemon Bars Recipe

Introduction

Cranberry Lemon Bars are a bright and tangy treat perfect for any season. The combination of tart cranberries with zesty lemon creates a refreshing flavor contrast atop a buttery crust. These bars make a delightful dessert or snack that is both vibrant and satisfying.

Ingredients

• 8 ounces fresh cranberries (or frozen, not thawed)
• 1/2 cup water
• 6 tablespoons granulated sugar
• 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
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1/2 cup lemon juice (fresh, about 3 lemons)
• Optional: powdered sugar for sprinkling on top

Instructions

1. Step 1: Rinse and pick through the cranberries, discarding any that look bad or squishy.
2. Step 2: In a medium saucepan, combine the cranberries, water, and 6 tablespoons granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low. Cover with a splatter screen and stir occasionally at first, then constantly to prevent burning. Simmer for 10-15 minutes until the cranberries break down. Set aside to cool for at least 30 minutes.
3. Step 3: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving an overhang for easy removal, and coat with butter or non-stick spray.
4. Step 4: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt. Stir in 1 cup plus 1 tablespoon of flour until combined. Press the dough evenly into the prepared pan, making sure it reaches all edges to prevent filling from leaking under the crust.
5. Step 5: Bake the crust for 16-18 minutes until lightly browned. Remove from the oven and poke holes all over with a fork. Turn off the oven and let the crust cool for about 20 minutes.
6. Step 6: While the crust cools, whisk together 3 tablespoons flour and 1 cup granulated sugar in a medium bowl. Add the eggs and lemon juice, stirring to combine. Set aside.
7. Step 7: Pour the cooled cranberry filling evenly over the crust, spreading to the edges. Refrigerate for 45 minutes.
8. Step 8: Preheat the oven to 350°F. Remove the pan from the fridge and carefully pour the lemon mixture over the cranberry layer. Bake for 43-45 minutes until the center is set and no longer jiggles. Cool on a wire rack in the pan for 1 hour, then refrigerate for 1-2 hours.
9. Step 9: To serve, lift the bars out using the parchment overhang and place on a cutting board. Dust with powdered sugar if desired, and cut into squares. For clean slices, wipe the knife between cuts.

Tips & Variations

• Use fresh cranberries for the best texture, but frozen can be used if not thawed first to prevent excess liquid.
• For extra zest, add a teaspoon of lemon zest to the lemon filling mixture.
• Swap granulated sugar with honey or maple syrup for a deeper sweetness, adjusting quantities slightly.
• To make bars more portable, line the pan with foil instead of parchment for sturdier edges.

Storage

Store the bars covered in the refrigerator for up to 5 days. They can be kept in an airtight container or wrapped tightly with plastic wrap. Reheat individual pieces briefly in the microwave if desired, or serve chilled for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries can be used as long as they are not thawed first. Using them frozen helps prevent excess liquid from affecting the filling’s texture.

How do I get clean slices when cutting the bars?

For clean cuts, lift the bars out of the pan using the parchment overhang and place them on a cutting board. Wipe the knife clean between each cut to avoid sticking and uneven edges.

Cranberry Lemon Bars Recipe

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★★★★★

4.9 from 323 reviews

These Cranberry Lemon Bars combine a tart and tangy cranberry filling with a zesty lemon topping on a buttery, slightly sweet crust. Perfectly balanced with fresh citrus and seasonal cranberries, this dessert is ideal for holiday gatherings or anytime you crave a refreshing, fruity bar with a tender texture and a hint of sweetness.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 10 minutes
• Yield: 16 bars (2-inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 sprinkling on top

Instructions

1. Prepare Cranberries: Rinse and sort through cranberries, discarding any that are bad or squishy. Combine cranberries, water, and 6 tablespoons granulated sugar in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low, cover with a splatter screen, and simmer for 10-15 minutes while stirring occasionally, then constantly near the end, until cranberries break down fully. Set aside to cool for at least 30 minutes.
2. Preheat Oven and Prepare Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and allowing an overhang for easy removal. Grease the parchment with butter or non-stick spray and set aside.
3. Make the Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until combined. Stir in 1 cup plus 1 tablespoon flour until a thick dough forms. Press the dough evenly into the prepared pan, making sure it reaches all edges to prevent filling leakage.
4. Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and gently poke holes all over the surface with a fork. Turn off the oven and allow the crust to cool for about 20 minutes.
5. Prepare Lemon Topping: While the crust cools, whisk together 1 cup sugar and 3 tablespoons flour in a medium bowl. Add eggs and whisk until smooth, then stir in fresh lemon juice. Set aside.
6. Assemble Layers: Pour the cooled cranberry filling evenly over the cooled crust, spreading to the edges with no gaps. Refrigerate this layer for 45 minutes to set.
7. Add Lemon Layer and Bake: Preheat oven to 350°F. Remove the pan from the fridge and carefully pour the lemon topping over the chilled cranberry layer. Bake for 43-45 minutes until the lemon layer is set and the center no longer jiggles.
8. Cool Bars: Allow the bars to cool in the baking pan on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours to fully set.
9. Serve: Lift the bars out of the pan using the parchment overhang and place on a cutting board. Dust with powdered sugar, if desired. Cut into squares, wiping the knife clean between cuts for neat slices.

Notes

• Using frozen cranberries straight from the freezer is fine; do not thaw before cooking.
• Ensure the crust presses all the way to the edges of the pan to prevent the filling from leaking underneath.
• For sharper lemon flavor, consider adding lemon zest to the lemon topping mixture.
• Bars can be stored covered in the refrigerator for up to 4 days.
• Allow bars to chill before cutting to achieve clean slices.

Keywords: cranberry lemon bars, lemon cranberry dessert, holiday bars, cranberry bars, lemon bars recipe, baked dessert bars, tart and sweet bars