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Cranberry Lemon Bars Recipe

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4.3 from 6 reviews

Cranberry Lemon Bars combine a buttery shortbread crust with a tangy cranberry layer and a luscious lemon custard topping. Perfect for holiday desserts, these bars offer a delightful balance of tartness and sweetness with a skillful, multi-step preparation process that yields an irresistible treat.

  • Total Time: 4 hours 45 minutes
  • Yield: 16 servings

Ingredients

Cranberry Layer

  • 8 ounces fresh cranberries or frozen (not thawed)
  • 1/2 cup water
  • 6 tablespoons granulated sugar

Shortbread 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

  1. Prepare Cranberries: Rinse and carefully pick through the cranberries, discarding any that are bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover with a splatter screen, and simmer while stirring initially, then constantly to avoid burning until the berries break down (about 10-15 minutes). Set aside to cool for at least 30 minutes.
  2. Preheat and Prepare Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, making sure to cover all sides with some overhang for easy removal. Butter or spray the parchment paper to prevent sticking.
  3. Make Shortbread Crust: In a medium bowl, mix the melted butter, vanilla extract, 1/4 cup sugar, and salt until combined. Stir in 1 cup plus 1 tablespoon of flour until a thick dough forms. Press this dough evenly into the prepared pan, ensuring 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 pierce the crust all over with a fork. Turn off the oven and allow the crust to cool about 20 minutes.
  5. Prepare Lemon Layer: While the crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Add eggs and then lemon juice, whisking until smooth and combined. Set aside.
  6. Assemble Cranberry Layer: Pour the cooled cranberry mixture evenly over the cooled crust, spreading to the edges with no gaps. Refrigerate for 45 minutes to set the cranberry layer.
  7. Bake Lemon Layer: Preheat oven to 350°F. Remove the pan from the refrigerator and carefully pour the lemon mixture on top of the cranberry layer. Bake for 43-45 minutes, or until the lemon custard is set and does not jiggle.
  8. Cool and Serve: Cool the bars on a wire rack in the pan at room temperature for 1 hour, then chill in the refrigerator for 1-2 hours. 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 16 squares, wiping the knife between cuts for clean slices.

Notes

  • This recipe is time-intensive and requires patience due to multiple cooling and baking steps.
  • Ensure the crust reaches the edges fully to prevent filling leakage.
  • Use a splatter screen to safely simmer the cranberry mixture without mess.
  • For best results, chill the cranberry layer before adding the lemon custard.
  • Wiping the knife between cuts results in clean slices.
  • If fresh cranberries are unavailable, frozen can be used without thawing.
  • Optionally sprinkle powdered sugar on top for an attractive finish.
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert and Pastries
  • Method: Baking
  • Cuisine: American

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